Easy vegan shakshouka recipe

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.

My recipe only takes 15 minutes to prepare and then some 20 minutes in the oven. Super easy and delicious. The perfect healthy hangover breakfast. Because I used chickpea flour, it's also high in protein. A perfect way to start your day on the weekend.

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Easy vegan shakshouka recipe

This is how you start your day - with vegan Shakshouka, mhmm!

I kept all ingredients very simple so it's super easy to make.

For a more eggy flavour you can use kala namak salt for the vegan 'egg'. It has this amazing egg like taste - but only after it's been baked, otherwise the sulfuric smell isn't pleasant. If you don't have it just use normal salt.

I was so inspired by the fresh ingredients that are used in Israel, I had to make my own version of vegan shakshouka!

Phil from Exceedinglyvegan

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Vegan recipes

INGREDIENTS (2 portions):

Tomato-pepper base 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

Vegan 'egg' ingredients:

  • 75ml water
  • 25g chickpea flour
  • 1/2 tsp kala namak salt or regular salt

Other ingredients:

  • Parsley or chive to garnish

Make cooking easier with my ingredient converter: Click to open

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Preheat your oven to 200C (390F).

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

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.

Let reduce for 5-7 minutes.

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.

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

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

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!

And if you like delicious vegan breakfast ideas why don't you try my vegan egg omelette with sun-dried tomatoes.

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