• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
From My Pantry
  • Recipes
  • subscribe
  • About
  • Contact
menu icon
go to homepage
  • Recipes
  • subscribe
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • subscribe
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes

    Easy Vegetarian Spicy Shakshuka Recipe

    June 19, 2022 by Harry 4 Comments

    • Facebook
    • Email
    • Yummly
    Jump to Recipe
    30V

    This vegetarian spicy Shakshuka recipe is just the best breakfast ever! It's spicy and warming, full of protein and so quick to make too!

    close up of the Shakshuka with all the herbs and green garnishes

    Breakfast can be many things - sweet or spicy and everything in between! When you're craving a simple, savory breakfast that's healthy, protein packed and warming, you have to try this vegetarian spicy Shakshuka recipe.

    This spicy Shakshuka is a fantastic recipe to make for a family breakfast or when you have a bunch of people over for brunch. It pairs well with sausages, buttered toast and bacon too, it will really compliment any breakfast.

    If you would like to serve it alongside a sweet treat, give my no-egg blueberry muffins a try! They can cook in the oven while the Shakshuka is cooking away on the stove-top.

    Jump to:
    • 🥬 Ingredients
    • 📖 Instructions
    • 🙋🏻‍♂️ FAQs
    • 🥘 Substitutions
    • 🍶 Variations
    • 🍳 What should I serve with Shakshuka?
    • ⏲ Equipment
    • 🥣 Storage
    • ❗️Top tip
    • Easy Vegetarian Spicy Shakshuka Recipe

    🥬 Ingredients

    You need only 12 ingredients to make this delicious spicy breakfast, most of which you probably have on hand already! I love making recipes that use pantry staples, then if I like the recipe, I can make it more often!

    You can also easily substitute a number of these ingredients to suit what you have on hand.

    ingredients for the Shakshuka laid out and ready to be used for the recipe
    • Olive oil
    • White onion
    • Red bell pepper
    • Garlic cloves
    • Salt & pepper
    • Red pepper flakes (You can also try smoked red pepper flakes for a slight smoky heat)
    • Cayenne pepper or chilli powder (for extra spice if desired)
    • Ground cumin
    • Ground paprika
    • Canned tomatoes (you can use whole or diced canned tomatoes)
    • Baby Spinach
    • Large eggs
    • Garnishes (sliced avocados, micro-greens and freshly chopped herbs are great garnishes)

    See recipe card for precise quantities and instructions.

    📖 Instructions

    Step 1: Heat a large an over medium-high heat. Add the olive oil and once hot, add the diced onions and pepper and sauté until tender, 4-5 minutes.

    sautéing the onions and peppers with garlic in a large stainless steel pan

    Step 2: Add the garlic and sauté for another 30 seconds until fragrant. Add the seasonings: salt, pepper, red pepper flakes, cumin, paprika and chilli powder and mix well. Stir for 30 seconds until seasonings are fragrant.

    spices and seasonings added to the sautéed onions and peppers

    Step 3: Add the canned tomatoes and mix well. If using whole canned tomatoes, allow the sauce to cook for a few minutes before crushing the tomatoes with a potato masher, if you mash them too soon they will spray juice everywhere.

    Bring the sauce to a simmer and allow to cook for 10 - 15 minutes to allow the sauce to thicken slightly. Add the spinach leaves and mix until wilted into the sauce.

    spicy tomato sauce mixed with a wooden spoon before cracking the eggs over

    Step 4: Once the sauce has thickened, use the back of a spoon to make a small indentation for the eggs. Make one indentation and crack and egg into it before making the next indentation and adding the next egg. Add as many eggs as you can fit into your sauce, 3 - 5 eggs work well depending on the size of your pan.

    the eggs are cooked in the spicy tomato sauce before adding green herbs and garnishes

    Step 5: Cover the pan with a lid and cook for 5 - 8 minutes until the eggs are cooked through. Use this time to prepare the garnishes and your desired toppings. 

    Garnish the Shakshuka with fresh herbs, crumbled feta, sliced avocado, micro-greens and a sprinkle of red pepper flakes.

    Shakshuka in a stainless steel pan with green herbs and garnishes

    Hint: it's very important to have a thick tomato sauce before adding the eggs. If the sauce hasn't simmered enough it will not support the eggs and the eggs won't cook through well.

    If the sauce is too watery after simmering, simmer for another 5 - 10 minutes to allow it to thicken properly.

    🙋🏻‍♂️ FAQs

    Why is Shakshuka healthy?

    Shakshuka is a great meal that is low in carbs as well as high in protein. This hearty meal is nourishing and will keep you full for hours! Shakshuka is also vegetarian.

    How do you make runny eggs in Shakshuka?

    Shakshuka has eggs that are gently poached in tomato sauce so they usually come out runny. To ensure runny egg yolks, cook the eggs in the sauce for 4-5 minutes until cooked. Cooking the eggs any longer will make them hard.

    What is Shakshuka sauce made of?

    Shakshuka is a sauce made from tomatoes, herbs, and spices that are simmered together to create a thick, rich, and slightly spicy sauce. Canned tomatoes, cumin, paprika and other spices are used to create the sauce.

    Is Shakshuka supposed to be runny?

    Shakshuka is traditionally served with runny eggs so yes it is supposed to be runny. The sauce for the Shakshuka should be thick and able to support the eggs once they are cracked into the pan. Cook the eggs for 3 minutes longer to harden them up.

    Can you eat Shakshuka the next day?

    Yes, you can definitely eat leftover Shakshuka the next day. It makes the perfect quick breakfast or brunch! I wouldn't eat Shakshuka that is more than two days old. You can also make Shakshuka ahead, and on the day when you want to eat it, just heat up the sauce and cook the eggs.

    🥘 Substitutions

    The tomato sauce base for this recipe is a very versatile sauce and you can substitute some ingredients based upon what you have on hand and it will still taste amazing!

    • Bell Pepper - you can use any color of bell pepper that you have available. Green, yellow or red will all work great
    • Greens - you can use any spinach you have on hand, baby or normal spinach chopped slightly. Kale is also a great nutritionally dense substitute
    • Vegan - you can make this Shakshuka vegan by substituting the eggs for Just Egg or omitting them entirely and adding vegan protein to your plate. Vegan sausages or vegan tofu scramble are great ways to add some plant-based protein to your meal
    close up of the Shakshuka in a stainless steel pan with green herbs and garnishes

    🍶 Variations

    Even though Shakshuka is traditionally a breakfast recipe, you can easily make this anytime of the day for a delicious and healthy meal. Here are some variations that you can try to make this recipe suit your tastes, anytime the craving strikes!

    • Extra spicy - add another teaspoon of red pepper flakes if you like your food really spicy, you could also add some diced green or red chillis for some fresh spice
    • Add more protein - you can serve this vegetarian Shakshuka recipe with cooked sausage or crispy bacon for added protein
    • Deluxe - add guacamole, crispy bacon and fresh greens for a show-stopping dish that's full of color and flavor
    • Kid friendly - keep the hot red pepper flakes and chilli powder on the lighter if you're making this for kids, gently introduce them to the spice and you can always add more spice if they like it!

    For another delicious easy breakfast, why not try my no egg blueberry muffins recipe?

    🍳 What should I serve with Shakshuka?

    Shakshuka can easily be served on its own but it's also great as part of a larger breakfast. The best things to serve with Shakshuka are:

    • crusty, fresh bread or toast, pita bread is also fantastic
    • sausages or crispy bacon, or crispy chickpeas if vegan
    • creamy hummus or tzatziki
    • a simple green salad or herb salad
    close up of the cooked egg in the pan with the spicy tomato sauce

    ⏲ Equipment

    You need a large pan for this recipe, preferably stainless steel but a large non-stick frying pan will also work perfectly. You will also need a lid for whatever pan you use, the lid is vital to making the eggs cook through properly.

    I wouldn't recommend making your spicy Shakshuka in a cast iron pan - tomato has a high acidity which can react with the cast iron. Stainless steel or non-stick cookware work best for this recipe.

    Shakshuka ready to serve with greens and avocado

    🥣 Storage

    Store any leftover Shakshuka in an airtight container in the refrigerator. It can be stored and stay fresh for up to 2 days.

    Reheat in the oven in an oven-proof dish for 10 minutes at 350 F (180 C) or in the microwave. You can also add some fresh herbs or some cheese on top to freshen it up.

    This dish doesn't stand up well to freezing.

    ❗️Top tip

    You can easily adjust the cooking time to make your eggs exactly how you like them!

    For runny egg yolks, cook the Shakshuka covered for about 3 - 4 minutes after adding the eggs.

    Cook the Shakshuka for 5 - 8 minutes for fully cooked eggs with harder egg yolks.

    Keep in mind that the eggs will also continue to cook in the spicy tomato sauce after you take the pan off the heat.

    Tried this recipe? Leave a star rating ⭐️⭐️⭐️⭐️⭐️ and a comment below and follow us on Facebook, Pinterest, or Instagram!

    square image of vegetarian spicy Shakshuka recipe

    Easy Vegetarian Spicy Shakshuka Recipe

    This vegetarian spicy Shakshuka recipe is just the best breakfast ever! It's spicy and warming, full of protein and so quick to make too!
    It's ready in under an hour and can be served as a main dish for breakfast or as a spicy side.
    4.50 from 4 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Total Time 30 minutes mins
    Course Breakfast, Main Course
    Cuisine Mediterranean, Middle Eastern
    Servings 4 servings

    Ingredients
      

    • 1 Tbsp. Olive oil
    • 1 large White onion diced
    • Red bell pepper chopped
    • 3 Garlic cloves minced
    • 2 Tsp. Sea salt
    • 1 Tsp. Black pepper
    • 1 - 2 Tsp. Red pepper flakes You can also try smoked red pepper flakes for a slight smoky heat
    • 1 Tsp. Chilli powder if desired, for extra spice
    • 2 Tsp. Ground cumin
    • 2 Tsp. Ground paprika
    • 28 ounce Canned tomatoes you can use whole or diced canned tomatoes
    • 1 cup Baby Spinach
    • 3 - 4 Large eggs

    Garnishes

    • ¼ cup Fresh Italian parsley chopped fine
    • ¼ cup Fresh cilantro leaves chopped fine
    • sliced avocado, crumbled feta cheese, micro-greens, red pepper flakes

    Instructions
     

    • Heat a large an over medium-high heat. Add the olive oil and once hot, add the diced onions and pepper and sauté until tender, 4-5 minutes.
    • Add the garlic and sauté for another 30 seconds until fragrant.
    • Add the seasonings: salt, pepper, red pepper flakes, cumin, paprika and chilli powder and mix well. Stir for 30 seconds until seasonings are fragrant.
    • Add the canned tomatoes and mix well. If using whole canned tomatoes, allow the sauce to cook for a few minutes before crushing the tomatoes with a potato masher, if you mash them too soon they will spray juice everywhere.
    • Bring the sauce to a simmer and allow to cook for 10 - 15 minutes to allow the sauce to thicken slightly. Add the spinach leaves and mix until wilted into the sauce.
    • Once the sauce has thickened, use the back of a spoon to make a small indentation for the eggs. Make one indentation and crack and egg into it before making the next indentation and adding the next egg. Add as many eggs as you can fit into your sauce, 3 - 5 eggs work well depending on the size of your pan.
    • Cover the pan with a lid and cook for 5 - 8 minutes until the eggs are cooked through. Use this time to prepare the garnishes and your desired toppings.
    • Garnish the Shakshuka with fresh herbs, crumbled feta, sliced avocado, micro-greens and a sprinkle of red pepper flakes.

    More Breakfast

    • close up featured image for the air fryer smashed potatoes
      Air Fryer Smashed Potatoes
    • square image for the air fryer bacon recipe
      The Best Air Fryer Bacon (Ready in less than 10 Minutes!)
    • featured image of the chocolate muffins without egg
      Bakery-Style Chocolate Muffins without Eggs
    • square featured image of the blueberry muffins
      Easy Blueberry Muffins without Egg

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

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

      Recipe Rating




    1. Jenny

      July 02, 2022 at 4:30 pm

      5 stars
      Loved making this for my family for the first time! There were no leftovers at all lol

      Reply
      • Harry

        July 07, 2022 at 10:17 am

        That's what I like to hear Jenny! I'm so happy everyone loved the Shakshuka!

        Reply
    2. Zinaed

      July 02, 2022 at 5:16 pm

      5 stars
      I loved the addition of avocado, never tried it with Shakshuka before!

      Reply
      • Harry

        July 07, 2022 at 10:18 am

        It's definitely not a traditional ingredient but Shakshuka just works so well with so many breakfast foods, I couldn't help myself!

        Reply

    Primary Sidebar

    Recipe Key

      GFGluten FreeVGVegan3030Min. Or LessVVegetarian
    • Instagram
    • Pinterest
    • Facebook
    • YouTube
    • TikTok

    Welcome to From My Pantry! We make easy tasty treats using pantry staples, making good cooking easier than ever. Find your new favorite recipes right here!

    More about us →

    Popular

    • featured image of Mac and cheese in instant pot
      Easy Instant Pot Mac and Cheese
    • featured image of the chicken taquitos with the toppings
      Easy Air Fryer Chicken Taquitos Recipe
    • featured image instant pot mashed potatoes with skin
      Instant Pot Mashed Potatoes with Skin
    • featured image of the cooked chicken thighs and potatoes in the air fryer
      Air Fryer Chicken Thighs and Potatoes

    Recipe Index

    • Breakfast
    • Mains
    • Sides and Salads
    • Sweets

    Footer

    ↑ back to top

    Copyright © 2022 From My Pantry

    Site by go-to-seo.com

    Best Food & Cooking Blogs to Cook Like a Pro - OnToplist.com