Vegetarian Shakshuka might just be the perfect food for this blog.

It has no meat, lots of protein, lots of veggies, and it’s quick to make! That’s pretty much everything we look for in a recipe.

If you’re keeping up with food trends, you’ve certainly heard of shakshuka, but for those of you who haven’t, here’s a quick run down.

It’s a middle eastern food made of a base of cooked tomato sauce with poached eggs on top. Our easy shakshuka recipe includes onions, chili, parsley, oregano, and paprika. Toss in a little more chili, if you’re looking for a spicy shakshuka recipe.

Alternatively, you could try something called green shakshuka, which has a base of green veggies (shocker!) instead of tomatoes.

Either version is best eaten with a loaf of fresh bread, so that you can sop up all that good sauce at the end. Brown rice also works well!

If you’re looking for more middle eastern cuisine, you should learn how to make hummus!

The Origins of Vegetarian Shakshuka

This delicious dish might be a recent dinner trend for most of the world but it’s actually a traditional breakfast eaten in Northern Africa and the Middle East.

The history of shakshuka is somewhat debated but it seems that it was first created in Northern Africa, possibly from the meat stew called saksuka that was eaten in the Ottoman empire.

The meat was switched for poached eggs by North Africans and tomatoes were added somewhere along the way, making the easy shakshuka recipe we know today.

Eventually, it was brought to Israel by North African Jews where it got popular because the eggs are protein rich, it’s easy to cook and it’s based on cheap ingredients (which is why it’s perfect for this site).

Ok, but how do I cook it?

While the history lesson is sure to interest some of you, it’s also pretty important that you know how to cook vegetarian shakshuka.

The trickiest part is cooking the eggs perfectly. We suggest cooking your shakshuka in the oven, despite some recipes doing it on the stovetop.

It can be tough to know when the eggs are cooked, but they should be totally opaque on top before you take the skillet out of the oven.

Once it’s out, move the skillet and the eggs should jiggle a bit. They will keep cooking in the tomato sauce after you take it out of the oven because of the leftover heat.

Do make sure that your eggs are fairly well cooked before you serve, as undercooked eggs can be dangerous!

All that being said, this easy vegetarian shakshuka recipe really isn’t too tough to make! Try it yourself below.

If you’re looking for more weeknight meal ideas, check out our list of vegetarian dinner recipes.

Tomato Shakshuka

Add to CollectionGo to Collections Print Pin

5 from 5 votes

This easy vegetarian shakshuka recipe breaks everything down into simple steps for a great Shakshuka result every time!

Diet: dairy-free

Prep Time:5 minutes minutes

Cook Time:20 minutes minutes

Total Time:25 minutes minutes

Servings:2

Calories:354kcal

Ingredients

• 2 tsp olive oil
• 1 red onion (chopped)
• 1 can tomatoes, diced (15oz / 435g)
• 2 large tomatoes (chopped)
• 3 tbsp tomato passata
• 1 red chili pepper (finely chopped)
• 2 eggs
• 1 handful parsley, fresh
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp oregano, dried
• 1 tsp paprika powder

Optional:

• ½ cup brown rice (½ cup = 100g)
• 4 slices wholegrain bread

US CustomaryMetric

Instructions

• Pre-heat oven at 160 degrees. If using rice, cook according to packet instructions.
  ½ cup brown rice
• Heat the olive oil in a frying pan and fry off the chopped red onion. Once brown and softened, add the tinned tomatoes, chopped tomatoes and tomato passata and leave to simmer for 10 minutes.
  2 tsp olive oil, 1 red onion, 1 can tomatoes, diced, 2 large tomatoes, 3 tbsp tomato passata
• Season the tomato mixture with salt, pepper, oregano and paprika. Continue to cook for 2 minutes.
  1 tsp salt, 1 tsp black pepper, 1 tsp oregano, dried, 1 tsp paprika powder
• Transfer the tomato mixture into an ovenproof dish. Create two small dips in the mixture and crack each egg into the well.
  2 eggs
• Bake for 8 – 10 minutes, until the egg is cooked – or done to your liking.
• Finish the dish with a sprinkling of parsley and serve with brown rice or wholegrain bread.
  1 handful parsley, fresh, 4 slices wholegrain bread

NOTES

Nutri Info: we included 2 slices of bread for each serving into the calculation.

Need more recipes? Check out these:

Another weeknight classic Speedy Vegan Burrito

A twist on middle eastern cuisine Falafel Salad

Summer refreshing Greek Pitas

The best dip Baba Ganoush

How to make Dukkah

Another delish Egg Bake with Tomato and Spinach

More roast veggies Stuffed Bell Peppers

Incredibly tasty and healthy Spinach Tomato Quesadilla

Nutrition

Nutrition Facts

Tomato Shakshuka

Amount per Serving

Calories

354

% Daily Value*

Fat

 

11

g

17

%

Saturated Fat

 

3

g

19

%

Trans Fat

 

1

g

Cholesterol

 

164

mg

55

%

Sodium

 

1766

mg

77

%

Potassium

 

1339

mg

38

%

Carbohydrates

 

50

g

17

%

Fiber

 

11

g

46

%

Sugar

 

18

g

20

%

Protein

 

18

g

36

%

Vitamin A

 

3091

IU

62

%

Vitamin C

 

86

mg

104

%

Calcium

 

213

mg

21

%

Iron

 

6

mg

33

%

* Percent Daily Values are based on a 2000 calorie diet.

DID YOU MAKE THIS RECIPE?Tag @HurryTheFoodUp on Instagram so we can admire your masterpiece!