Elephantastic Vegan

  • Recipes
  • Lifestyle
  • Cookbooks
  • About
  • Contact
menu icon
go to homepage
  • Recipes
  • Lifestyle
  • Cookbooks
  • About
  • Contact
subscribe
search icon
Homepage link
  • Recipes
  • Lifestyle
  • Cookbooks
  • About
  • Contact
×
Home » Recipes » Breakfast

Vegan Shakshuka

Published: Jan 27, 2023 by Bianca · This post may contain affiliate links · 4 Comments

2.5K shares
  • Facebook
  • Email
Jump to Recipe
Vegan Shakshuka with chickpea 'eggs'
Vegan Shakshuka with chickpea 'eggs'

This vegan Shakshuka is made with fresh bell pepper, onions, garlic, parsley and topped with easy-to-make chickpea 'eggs'. It's flavorful, and your perfect next healthy breakfast/brunch/lunch/dinner.

Vegan Shakshuka with chickpea 'eggs'

Making my own version of vegan Shakshuka has been on my list ever since I came back from my Tel Aviv trip, where I had it for the first time and was blown away by how flavorful it was.

If you're wondering,

'What is Shakshuka?'

Shakshuka (also Shakshouka) is a dish made out of tomatoes, bell peppers, onion, and garlic, then eggs are added on top, which are being poached in the sauce. Of course, my version will be without eggs, but I added a chickpea batter mixed with kala namak (Himalayan Black Salt) which looks and tastes similar.

Because of the eggs, it is often eaten in the morning, but in some regions, Shakshuka is a popular evening dish. So you can eat it all day long! Whenever you feel like it.

What is Kala Namak?

Kala Namak is a Himalayan black salt, in its rock-form it’s violet to black, when ground it’s pink in color. Due to its high sulfur content, it’s perfect for all dishes that profit from an “eggy” taste and smell. It’s unreal and it's perfect for these chickpea eggs. You can read more about Kala Namak here.

How to make Vegan Shakshuka

As always, you will find the whole recipe in the box below but I want to give you an overview of the ingredients and basic steps first.

The ingredients

You will need:

  • red onion (I like to use a combination of red and yellow onion, but feel free to use two red or yellow onions)
  • yellow onion
  • garlic
  • red bell pepper
  • fresh parsley
  • canned diced tomatoes (you can also use whole canned tomatoes)
  • olive oil
  • spices: salt, paprika powder, cumin, chili powder
  • For the vegan eggs:
    • chickpea flour
    • Kala Namak (Himalayan black salt)
    • water

The basic steps

bell pepper, onions, parsley in pan
Step 1: Cook sliced onions until soft over medium heat. Then add minced garlic, chopped bell pepper, and fresh parsley.
cooking bell pepper, onions, parsley
Step 2: Add water and let it cook until the bell pepper is soft.
Vegan Shakshuka in pan
Step 3: Add the canned diced tomatoes and spices (salt, cumin, chili powder, and paprika powder). Let it cook further.
chickpea batter for eggs
Step 4: For the eggs, mix chickpea flour with kala namak and water.
Vegan Shakshuka with chickpea 'eggs' in pan
Step 5: Add the chickpea batter, put the lid on the pan, and let it cook until the batter sets.
Vegan Shakshuka with chickpea 'eggs'
Once the chickpea eggs have set, add a bit more fresh parsley on top, and dig in! I like to serve Shakshuka with toasted bread slices.

More vegan recipes with chickpea flour

  • Gluten-Free Chickpea Crackers
  • Vegan Chickpea Omelet filled with Potatoes & Arugula
  • Breakfast Burritos with Chickpea Crepes

Love it? Rate it!

I hope you enjoy this vegan Shakshuka as much as I do! Let me know if you give it a try!

If you don’t want to miss out on any new recipes, subscribe to my newsletter, follow me on Instagram and Facebook!

Cheers, Bianca

Vegan Shakshuka with chickpea 'eggs'

Vegan Shakshuka

Bianca Haun | Elephantastic Vegan
This vegan Shakshuka is made with fresh bell pepper, onions, garlic, parsley and topped with easy-to-make chickpea ‘eggs’. It’s flavorful, and your perfect next healthy breakfast/brunch/lunch/dinner.
4.80 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Breakfast, Main Course
Cuisine Vegan
Servings 2 people
Calories 183 kcal

Ingredients
 
 

  • 1 teaspoon olive oil
  • 1 red onion halved and sliced
  • 1 yellow onion halved and sliced
  • 3 garlic cloves minced
  • 1 red bell pepper chopped
  • ⅓ cup fresh parsley chopped + more to sprinkle on top
  • ¼ cup water
  • 1 can diced tomatoes (400g, 14.5 oz)
  • ⅓ teaspoon salt + more to taste
  • ¼ teaspoon cumin + more to taste
  • ⅛ teaspoon chili powder + more to taste
  • ½ teaspoon paprika powder + more to taste

For the Chickpea Eggs

  • ¼ cup chickpea flour
  • ¼ cup water
  • ½ teaspoon kala namak (Himalayan Black Salt)

Instructions
 

  • In a pan with a bit of olive oil, cook the sliced onions until soft. Then add minced garlic, chopped bell pepper, and fresh parsley.
  • Add ¼ cup water and let everything cook until the bell pepper is soft.
  • Add the canned tomatoes and spices (salt, cumin, chili powder, and paprika powder). Let it cook further. Give it a taste and add more spices to your taste.
  • For the eggs, whisk together in a small bowl: chickpea flour, kala namak, and water.
  • Use a spoon to add the chickpea batter onto the Shakshuka in dollops, put the lid on the pan, and let it cook until the batter of the 'eggs' sets.
  • Once the chickpea eggs have thickened, add a bit more fresh parsley on top, and dig in! I like to serve Shakshuka with toasted bread slices.

Nutrition

Calories: 183kcalCarbohydrates: 33gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1018mgPotassium: 891mgFiber: 7gSugar: 14gVitamin A: 3241IUVitamin C: 118mgCalcium: 128mgIron: 4mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
2.5K shares
  • Facebook
  • Email

Comments

    4.80 from 5 votes (2 ratings without comment)

    Leave a Reply Cancel reply

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

    Recipe Rating




  1. Gina says

    January 29, 2023 at 10:28 pm

    This looks amazing! Can't wait to try it! 😋 Thanks for another delicious recipe!

    Reply
  2. Debbie says

    October 14, 2023 at 1:32 am

    Really good. I had to muck around with it a bit - spinach because I had no parsley, green capsicum because that's what I had, & a dollop of tahini in the chickpea eggs. Lasted me 4 breakfasts. I'm going to make it again now for 4 more happy mornings.

    Reply
  3. Paula says

    July 22, 2024 at 5:46 am

    Wow this is flavorful. I'm really loving every about this. It was surprisingly simple to make too. Thank you so much!

    Reply
  4. afra says

    July 29, 2024 at 12:58 pm

    The sauce is fantastic! The chickpea eggs suprised me. The first bite I was not convinced by the texture but somehow I did enjoy them. Will make again!

    Reply

Welcome!

I’m Bianca. On my blog, you’ll find easy & delicious vegan recipes. I create 'meaty', 'fishy', and 'cheesy' recipes because I like to blow minds.

More about me

Most popular recipes:

  • Vegan Falafel Curry
    Vegan Falafel Curry
  • Vegan Banana Bread Pancakes with Chocolate Chunks | ElephantasticVegan.com
    Vegan Banana Bread Pancakes with Chocolate Chunks (+Video)
  • Green Falafel with collard greens
    Vegan & Gluten-free Green Falafel
  • Vegan Breakfast Recipes
    12 Vegan Breakfast Recipes

As seen in...

Footer

↑ back to top

Follow Me

Subscribe

Sign up for my newsletter.

Quick Links

  • About the author
  • Contact
  • Privacy Policy

Affiliate Disclosure: As an Amazon Associate I earn from qualifying purchases. While clicking these links won't cost you any extra money, they will help me keep this site up and running!

Copyright © 2025 Elephantastic Vegan

2.5K shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.