One Pot Vegan Shakshuka

Breakfast can sometimes be a tricky meal for plant-based folk. I’m especially familiar with the pains of going out for breakfast and having only a black coffee or cup of orange juice to choose from due to the lack of vegan-friendly options.

It can be just as difficult at home sometimes, and I know how boring peanut butter or avo toasts can become when they’re on the daily.

If you’ve never heard of Shakshuka, it’s a tomato-based breakfast dish traditional in Tunisia and throughout the Middle East. Although in Tunisia they tend to poach eggs inside the dish, I’ll be teaching you how to make this egg-free without scrimping on deliciousness.

We love to have this any time of day – it’s really not a morning exclusive. It’s whipped up really quickly with minimal effort, ingredients are basic and easily interchangeable too, so there’s no reason not to give it a go. (It’s also extremely good for you if you need another excuse!)

I like to have this with crusty bread if I’m feeling a little more indulgent, otherwise I’ll have it with rye bread topped with a little vegan garlic butter.

One Pot Vegan Shakshuka

This vibrant Tunisian dish is traditionally made with eggs and served at breakfast, but we’ve swapped the eggs for chickpeas and like to eat it at any time of day!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: Mediterranean, Middle Eastern, North African
Keyword: cayenne, chickpea, chilli, cumin, lemon, pepper, plant based, salt, shakshuka, spice, spinach, tomato, vegan

Ingredients

  • 2 tbsp rapeseed oil
  • 1 large red bell pepper
  • 2 medium red onions
  • 100 g spinach this is about half a bag
  • 1 can (about 400g) chickpeas (drained)
  • 3 cloves garlic
  • 2 tsp smoked paprika
  • 2 tsp chilli powder
  • 1/2 tsp cayenne you can leave this out if you prefer less spice
  • 1/2 tsp cumin seeds
  • 1 tsp dried coriander
  • 1 can chopped tomatoes
  • 2 tbsp tomato paste
  • lemon salt
  • pepper
  • chilli flakes (to garnish – optional)

Instructions

  • Heat the rapeseed oil over a medium heat in a large frying pan. Add the red pepper, onions and garlic and season with a pinch of lemon salt and pepper. Sauté for about 5 minutes, stirring frequently until the veg has just softened.  
  • Sprinkle in cumin seeds, chilli powder, smoked paprika, dried coriander and cayenne, and stir to make sure everything gets a good coating. Add the tomato paste, canned tomatoes, and spinach. Stir everything together again and allow to simmer for about 5 minutes until the spinach has. wilted. At this point you can place 3/4 of the mixture in a blender for a smoother texture. Keep it as it is however if you like it chunky. 
  • Return pan to heat and add drained chickpeas. Simmer for about 15 minutes to allow flavours to fully integrate. Taste and add more seasoning if you wish. 
  • Serve and top with chilli flakes if you like. 

Notes

I use Jamie Oliver’s Lemon, Thyme and Bay salt to season this recipe.

4 Comments Add yours

  1. Mike says:

    Quick question – what size can of tomatoes and chick peas did you use? 15 or 24oz cans (big or small).

    1. Jane Toner says:

      15oz. Apologies, I should have made this clear. Thanks for asking!

  2. I cannot thank you enough for the blog post.Really looking forward to read more. Awesome.

    1. Jane Toner says:

      Thank you so much! I’m glad you’re enjoying it and can’t wait to share more with you!

Leave a Reply

Your email address will not be published. Required fields are marked *