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 Namakis 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.
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
More vegan recipes with chickpea flour
Gluten-Free Chickpea Crackers
Breakfast Burritos with Chickpea Crepes
Love it? Rate it!
Ihope you enjoy this vegan Shakshuka as much as I do! Let me know if you give it a try!
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Cheers, Bianca
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.
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.
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Essentially, Shakshuka is a delicious dish made up of eggs that have been poached in an herb-filled tomato sauce (sometimes sausage or ground meat is added as well). The sauce is normally flavored with cumin, paprika, garlic, and other strong spices.
Tunisia is frequently cited as its birthplace, but the country's varied repertoire of shakshukas may itself riff on older Ottoman Empire dishes. In Israel, shakshuka has embedded itself in recent decades thanks to the arrival of Jews from around the Maghreb.
Shakshuka is a naturally gluten free brunch dish of eggs poached in a rich and lightly spiced tomato sauce and is a stunning meal to enjoy. A classic one pan dreamy recipe, which I love serving with homemade gluten free flatbread (my 15 minute recipe for flatbread is a must try!).
Shakshuka is a simple dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East. It is so satisfying, you can serve it for breakfast, lunch, or dinner.
Even though many people today associate shakshuka with Israel, it actually originated in North Africa and the Ottoman Empire: the only reason shakshuka is eaten in Israel is because North African Jewish immigrants brought it there.
Shakshuka is a staple of Tunisian, Libyan, Algerian, and Moroccan cuisines traditionally served up in a cast iron pan with bread to mop up the sauce (most important). It is also popular in Israel, where it was introduced by Tunisian Jews. These Sephardic Jews came from Spain, Portugal and the Middle East.
Both Shakshuka and Menemen serve as rich, cultural embodiments of their respective cuisines. Shakshuka, with its layered flavors, mirrors the diversity of North African and Israeli culinary heritage. Menemen, by contrast, champions simplicity and freshness, epitomizing Turkish cuisine's essence.
Shakshuka, a common vegetarian dish in the region, is made of eggs, tomatoes, onions, peppers and cumin. It is originally a Turkish dish with meat, but Tunisian Jews who moved to Israel eliminated the meat. Palestinians picked it up because of its similarity toward traditional Arabic dishes.
Turkish menemen is very similar to shakshuka, but there's a lesser-known Turkish eggs recipe that's incredibly delicious too. This, called cilbir, involves poaching eggs, then laying them on a swirl of garlic-infused yoghurt, topping with a nutty chilli butter and fresh dill fronds.
The main difference between shakshuka and eggs in purgatory is the spices and herbs. Skakshuka features Middle Eastern spices, such as cumin and sweet paprika. Eggs in purgatory does not include these spices and uses Italian herbs, such as oregano and basil.
Israel does not have a universally recognized national dish; in previous years this was considered to be falafel, deep-fried balls of seasoned, ground chickpeas.
1. Shakshuka is a delicious combination of eggs, tomatoes, and spices popular across the Middle East and North Africa. Shakshuka comes in many shapes and sizes. The dish is likely of Tunisian or Yemini origin, and the name is thought to originate from either Arabic or Amazigh (Berber) for "mixture."
Because eggs are the main ingredient, it often appears on breakfast menus in English-speaking countries, but in the Arab world as well as Israel, it is also a popular evening meal, and like hummus and falafel, is a Levantine regional favorite.
Shakshouka (Arabic: شكشوكة : šakšūkah, also spelled shakshuka or chakchouka) is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic, commonly spiced with cumin, paprika and cayenne pepper.
Meat is the flesh of an animal. In this case, it would be something like chicken breast or chicken thighs. Eggs, though from chickens, are not the flesh of an animal. They are still an animal source of protein and thus a complete protein, but aren't actually meat.
Shakshuka is a classic Middle Eastern recipe made from wholesome ingredients. This traditionally vegetarian dish has a rich, spicy tomato base that cooks into a thick sauce with a mixture of onions, bell peppers, and common Middle Eastern spices such as cumin, cayenne, and paprika.
In America, we often refer to marinara as a meatless, tomato-based sauce. Spaghetti sauce is essentially any sauce that you put on spaghetti. Traditional spaghetti sauce is often just a more complex marina sauce that has additional spices and may be made with meat, vegetables, cheese, etc.
Introduction: My name is Tyson Zemlak, I am a excited, light, sparkling, super, open, fair, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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