Shakshuka is one of those dishes that looks absolutely gorgeous when you serve it (I mean, isn’t anything that’s served in a cast iron pan gorgeous to look at?). But most people just assume it’s super complicated to make and time consuming. Guess what? My Vegetarian Shakshuka recipe couldn’t be any simpler to make. And it couldn’t be any more delicious.
I’m not into complicated or overwhelming weeknight meals at all, so this vegetarian shakshuka is perfect!
In fact, my theory is the simpler the better. I recommend using fewer ingredients, using high quality and fresh ingredients and utilizing spices and healthy condiments to really add flavor to your meals.
If you’ve never tried vegetarian shakshuka or you’re not sure what it even is, it’s basically just poached eggs in a tomato, onion and garlic based sauce, made even more delicious with a few key spices. In Israel it’s served as breakfast food, but I’m a huge fan of eggs for dinner so that’s typically when you’ll find me serving this up. I find eggs to be filling enough to tide me over until the next morning’s breakfast, but still light enough that it doesn’t weigh down my digestion while I sleep.
This vegetarian shakshuka recipe is a simple one skillet meal, and I think it’s going to be one of your new weeknight favorites. I like to serve it with a big green salad and a small piece of crusty bread, for dipping into the delicious sauce.
If you make this easy vegetarian shakshuka recipe, please be sure to tag me in a photo on Instagram! I love seeing the photos when you guys make my recipes, it truly brings me so much joy 💕Also, I created a brand new Pinterest board where I’m pinning all the photos of what I eat from my Instagram feed. Click here to check out and follow the board!
Easy Vegetarian Shakshuka (Dairy-Free, Gluten-Free)
- 2 tbsp olive oil
- 1 medium yellow or white onion, diced
- 1 medium red bell pepper, seeds removed and diced
- 2 cloves garlic, finely diced
- 1 tsp sea salt, plus more to taste
- 2 tbsp tomato paste
- 2 15-oz cans diced tomatoes
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp chili powder
- Pinch of red pepper flakes, or to taste
- 1 tsp sugar
- Black pepper to taste
- 6 large eggs
- Freshly chopped green onions, parsley or cilantro for topping
- Heat the olive oil over medium heat in a heavy 12-inch skillet or pan (I use cast iron). Sauté the onion, red pepper, garlic and 1/2 tsp of the sea salt over medium heat for about 6 minutes or until the onion is translucent.
- Add the tomato paste, diced tomatoes, cumin, paprika, chili powder, red pepper flakes, sugar, other 1/2 tsp sea salt and black pepper to taste, stirring everything well. Let the mixture simmer for about 15 minutes over medium low heat. The sauce will begin to thicken.
- Using a wooden spoon, make 6 little spaces in the sauce, evenly spaced in a circle around the pan. Crack 1 egg in each open space. Cover the skillet or pan with a lid and allow to cook for about 10 minutes more or until the eggs are cooked to your preference. Top your vegetarian shakshuka with freshly chopped green onions, parsley or cilantro, if desired.