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.
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.
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
- 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)
The basic steps
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!
- 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
- 1/3 cup fresh parsley chopped + more to sprinkle on top
- 1/4 cup water
- 1 can diced tomatoes (400g, 14.5 oz)
- 1/3 teaspoon salt + more to taste
- 1/4 teaspoon cumin + more to taste
- 1/8 teaspoon chili powder + more to taste
- 1/2 teaspoon paprika powder + more to taste
- 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 1/4 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.