Vegetarian Shakshuka (Eggs in Tomato Sauce)

Vegetarian Shakshuka (Eggs in Tomato Sauce)

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Shakshuka is a Middle Eastern breakfast dish consisting of poached eggs, cooked in a spicy pepper and tomato sauce mixture. Other spellings for this dish include “Chakchouka” and “Shakshuka.” My Vegetarian Shakshuka recipe was not passed down by my mom, but rather was developed over time, with trial and error. However, mom did make a similar Iraqi dish called “Makhlama” in which the eggs were scrambled in with the tomato sauce and ground lamb mixture. But unlike my mom’s version, Shakshuka is known for its poached runny-gooey egg yolks. Sure you can cook the eggs longer if you prefer your eggs hard, but where’s the fun in that? Everyone knows that dipping Pita Bread into the runny yolks is the best part of eating Shakshuka!

 

shakshuka eggs in a pan

 

Vegetarian Shakshuka Recipe

Shakshuka is one of those popular dishes that can be cooked in various ways. My Vegetarian Shakshuka recipe is just one of many ways to prepare this dish. While my mom scrambled the eggs in with the sauce, there are those that add ground lamb to the tomato sauce, to make non-vegetarian shakshuka. Some even add chorizo, giving this Middle Eastern dish a Mexican-twist. The spice combinations used is yet another way to alter the recipe. The most common spices used include paprika, cumin, chili powder, coriander, cayenne powder, salt, and pepper. Finally, feta or goat cheese, along with fresh chopped herbs like cilantro, parsley, or mint can be added just before serving.

 

What Country is Shakshuka From? 

Like many Middle Eastern dishes, Shakshuka’s origin is often disputed. However, it is usually narrowed down to three places; Yemen, North Africa, and Isreal. I can’t be certain who is responsible for this delicious dish, but one thing for sure, it’s not an Assyrian dish. To learn more about the origins of this popular dish, check out this great post. In some countries, like Morroco, Shakshuka is cooked in a Tagine. However, more often, Shakshuka is cooked on the stovetop in a cast iron skillet and sometimes finished off in the oven.

 

What goes well with Shakshuka?

Shakshuka is usually served accompanied with Pita Bread or lavash flatbread, which is torn and dipped into the runny yolks and the spicy tomato sauce. Not much else is needed since this is a very filling dish, except perhaps a nice cup of Middle Eastern tea or chai. Sometimes Shakshuka is served for dinner instead of breakfast. If you want to do the same, serve some Tabouli on the side for an authentic Middle Eastern meal. Furthermore, if you have family members that are not vegetarians, consider serving kofta kabobs as well!

 


 

How to Prepare Vegetarian Shakshuka

Heat oil in a castiron skillet. Saute shallots, peppers, and garlic until slightly caramelized.

onions and peppers being cooked in a pan

Pulse one of the cans of diced tomatoes for a few seconds, then add all of the tomatoes to the pan. Mix in salt, black pepper, cumin, crushed red pepper, paprika, sugar, thyme, and basil. Simmer for 15 minutes on low.

 

tomato sauce in a cast iron pan

 

Make three holes in the sauce (one at a time), and crack an egg into each. Cook for an additional five to ten minutes, or until the eggs are cooked to your satisfaction. Covering the pan will speed up the process.

 

vegetarian shakshuka

 

Sprinkle with chopped cilantro and feta cheese.

 

vegetarian shakshuka eggs cooked in tomato sauce
Serve with pita bread or flatbread, and don’t be afraid to use your hands to dig in!

shakshuka with pita bread being dipped into it

 

If you Pinterest, please pin and share this recipe!

shakshuka pin


 

If you love this Vegetarian Shakshuka recipe, please give it a 5-star rating!

 

5 from 4 votes
poached eggs in tomato sauce
Vegetarian Shakshuka
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Poached eggs cooked in a spicy pepper and tomato sauce mix.

Course: Breakfast, Main Course
Cuisine: Middle Eastern
Servings: 4 people
Calories: 194 kcal
Author: Hilda Sterner
Ingredients
  • 1 T. olive oil
  • 1/3 cup shallots (sliced)
  • 4 mini sweet peppers (sliced)
  • 2 cloves garlic (minced)
  • 2 14.5 oz cans diced tomatoes
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. cumin
  • 1/2 tsp. crushed red pepper (or less)
  • 1/4 tsp. cayenne pepper (optional)
  • 1 tsp. paprika
  • 1/2 tsp. sugar
  • 1/4 tsp. dried thyme
  • 1/4 tsp. dried basil
  • 4 eggs
  • 1/3 cup crumbled feta
  • 2 T. chopped cilantro
Instructions
  1. Heat oil in a castiron skillet.

  2. Saute shallots, peppers, and garlic until slightly caramelized.

  3. Pulse one of the cans of diced tomatoes for a few seconds, then add all of the tomatoes to the pan. Mix in salt, black pepper, cumin, crushed red pepper, paprika, sugar, thyme, and basil. Simmer for 15 minutes on low.

  4. Make four holes in the sauce (one at a time), and crack an egg into each. Cook for an additional five to ten minutes, or until the eggs are cooked to your satisfaction. Covering the pan will speed up the process.

  5. Sprinkle with chopped cilantro and feta cheese.

  6. Serve with pita bread or flatbread on the side. 

Nutrition Facts
Vegetarian Shakshuka
Amount Per Serving
Calories 194 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 197mg66%
Sodium 489mg21%
Carbohydrates 13g4%
Fiber 4g17%
Sugar 8g9%
Protein 11g22%
* Percent Daily Values are based on a 2000 calorie diet.


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