Easy vegan shakshouka recipe

Name: Easy vegan shakshouka recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Israeli, Asian, Middle Eastern
Ingredients: 1/2 small onion; 1/2 diced pepper; 1 tsp minced garlic; 1 tin chopped tomatoes; 1 tbsp tomato paste; 3/4 tsp of salt; 1 tsp paprika; 1/2 tsp cumin; 1/2 tsp brown sugar; Chilli powder to taste; 50ml water; 75ml water; 25g chickpea flour; 1/2 tsp kala namak salt or regular salt; Parsley or chive to garnish

8 steps

Prep:15minCook:20min

The first time I saw Shakshouka was when I heard chef Ottolenghi talk about it and I thought I really wanted to try it. And when I was in Tel Aviv recently, I tried vegan shakshouka which was so delicious. But I thought the recipe was a bit too complicated, even though it tasted great. The restaurant that served it to me used tofu polenta balls instead of eggs. Great in taste but they seemed laborious to make and they didn't remind me of an egg. Shakshouka is a typical hangover food, so this recipe had to be as easy as possible.

Updated at: Thu, 17 Aug 2023 11:34:27 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories114.8 kcal (6%)

Total Fat2 g (3%)

Carbs21.2 g (8%)

Sugars3.8 g (4%)

Protein5.9 g (12%)

Sodium1749.7 mg (87%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Instructions

Step 1

Preheat your oven to 200C (390F).

Step 2

Start finely dicing 1/2 an onion and 1 red pepper.

Step 3

Sauté the onion in a bit of olive oil until softened and then add all other ingredients for the tomato-pepper base. Season to taste with a bit of chilli powder.

Step 4

Let reduce for 5-7 minutes.

Step 5

In the meantime make the vegan 'egg' by either blending or whisking 75ml of water. Make sure there are no lumps. For the most egg-like flavour use kala namak salt, which has a sulphuric taste, just like egg (it's often used in Indian cuisine). If not, normal salt will do as well.

Step 6

Then pour the vegan 'egg' mixture over the pan with the tomato-pepper sauce.

Step 7

Bake everything in the pan in the oven for 20 minutes.

Step 8

Take out (but make sure you don't touch the handle, it's very hot, I know it's tempting!), garnish with some parsley of chives and have some bread with hummus on the side. Enjoy!

View on exceedinglyvegan.com

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