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authentic vegetarian shakshuka

Authentic Vegetarian Shakshuka

5 from 3 votes
Packed with peppers, tomatoes and spices like za'atar, cumin, and smoked paprika, my authentic vegetarian shakshuka recipe is delicious, easy, and perfect for any time of day. 
Servings 2
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Equipment

  • 1 Oven-safe Dutch oven or sauté pan (approx. 10 inches wide)

Ingredients

  • 1 Tbsp olive oil
  • 1 yellow onion diced
  • 1 red pepper diced
  • 3 garlic cloves pressed or finely chopped
  • 1 Tbsp tomato paste
  • 1 Tbsp smoked paprika
  • 1 Tbsp za'atar
  • 1⁄4 tsp cumin seeds
  • 1⁄4 tsp harissa or red pepper flakes adjust depending on spice tolerance
  • salt and pepper
  • 14 oz can of crushed tomatoes 400g
  • 4 eggs

For serving

  • 2 Tbsp tahini
  • ½ cup crumbled feta
  • fresh chopped parsley

Instructions

  • Prepare all of the ingredients before you start cooking.
  • Preheat your oven to 180°C/350°F for conventional heat, or 160°C/325°F if using a fan setting.
  • Heat an oven-proof sauté pan on medium heat. Add olive oil.
  • Once hot, add pepper and onions. Cook for about 10 minutes, stirring often, until the onions are translucent and the peppers have softened.
  • Add garlic, tomato paste, smoked paprika, za'atar, cumin seeds, red pepper flakes, salt, and pepper. Cook for about 1-2 minutes, stirring constantly.
  • Add the tomato pulp, stir to combine, and bring to a gentle simmer. Reduce the heat to low and cook covered for 10 minutes, stirring every couple of minutes.
  • Taste the sauce and season with salt, pepper, and spice as desired. If the sauce has become too thick for your taste, you can add a tiny bit of water or broth until it reaches your desired consistency.
  • Turn off the heat and move the pan off the hot burner. Create wells in the four corners of the pan and add in the cracked eggs. Cover the edges of the egg whites with a little bit of tomato sauce.
  • Put the pan back on the heat on medium low. Cook for about 2 minutes covered, or until the bottom of the egg is no longer completely translucent.
  • Add the uncovered pan to the middle rack of your oven. Cook for about 5 to 8 minutes, checking regularly starting at the 5 minute mark. Remove once the egg whites are ALMOST set as desired (opaque but jiggly).
  • Let the pan sit covered on your counter top for 2-5 minutes to let the egg whites finish setting.
  • Top with feta cheese, fresh chopped parsley, and a tahini drizzle.
  • Serve with bread for dipping and scooping up all that flavorful goodness. Enjoy!