Vegan Shakshuka (Poached “Eggs” + Spiced Tomato Sauce)
Shakshuka (also spelt shakshouka or chakchouka) is a spice infused North African dish that is traditionally served with poached eggs in a sauce of tomatoes, onions, peppers and a mix of fresh and dry spices.
The word “Shakshuka” actually means “a mixture” in Arabic slang and the word is derived from the Arabic verb “shakka” which means “stick/clump together”.
Enough of the education, and on with the food!
Our vegan shakshuka recipe contains peppers, onions and poached “eggs” that are predominantly made from firm silken tofu, instant mash flakes, turmeric and the secret to the eggyness, kala namak (also known as Himalayan black salt – available to buy online).
If you decide to give this a try, please leave a comment below and tell us what you think, we love hearing from you!
Vegan Shakshuka Recipe (North African Spiced Tomato Stew + Poached "Eggs")
Discover our wonderful vegan Shakshuka recipe (North African spiced tomato stew). We used fresh herbs, spices, vegetables & we even made vegan poached eggs!
- 3 tbsp olive oil
- 1 large yellow onion finely chopped
- 1 rep pepper sliced
- 1 green pepper sliced
- 3 garlic cloves finely chopped
- 1 tsp ground coriander
- 1/2 tsp cumin seeds
- 1/2 tsp caraway seeds
- 1/2 tsp cayenne pepper
- 1 pinch red pepper flakes
- 1/2 tsp sugar
- 1 tbsp tomato puree
- 400 grams chopped tomatoes
- 3 medium-sized tomatoes finely chopped
- 1/4 cup fresh coriander
- 1/4 cup fresh parsley
- 1 tsp dried mint
- 1 pinch salt
- 1 pinch pepper
- 300 grams firm silken tofu
- 1 tbsp potato starch (can also use tapioca starch or cornflour)
- 1 tsp agar agar powder
- 1/2 tsp kala namak (black salt)
- 8 tbsp hot water
- 2 tbsp instant mashed potato flakes
- 1 tsp nutritional yeast
- 1 tsp vegan butter
- 1 tsp vegetable oil (or another tasetless oil)
- 1 tsp egg replacer (we used flaxseed, see recipe notes for details)
- 1/2 tsp kala namak (black salt)
- 1/4 tsp ground turmeric
Heat the oil in a large frying pan or cast-iron skillet over a medium heat. Cook the onion and sliced pepper with a pinch of salt and pepper, stirring frequently, until the veggies start to soften (about 5 minutes)
Add the garlic, cumin and caraway seeds, then cook for a further 2 minutes.
Add the tomato puree, ground coriander, cayenne and red pepper flakes and cook for a couple more minutes, stirring frequently.
Add the chopped tomatoes, can of chopped tomatoes, sugar and a splash of water. Taste and adjust any seasoning. Simmer for about 10 minutes until the sauce reduces.
Add the fresh herbs and dried mint, then cover and cook on low for 5 minutes.
When serving, place your vegan egg in the centre and enjoy!
Vegan Poached "Eggs"
For the whites, add all ingredients to a blender with a small splash of water and whizz up.
Add all the yolk ingredients to a measuring bowl and combine well until a thick paste is formed (warning, it's gonna smell eggy!)
Spoon some of the egg whites into 4 egg poacher cups (you could also use silicon muffin tins if you don't have a poacher) and spread out evenly with a teaspoon.
Then spoon some of the egg yolk over the top and spread evenly (or keep it to the middle if you prefer, up to you!).
Then cover the yolk with the remaining egg white and spread evenly.
If using an egg poacher, simply add the hot water to the pan, place the egg holders into the pan and poach on a medium-high heat for 10-12 minutes.
Otherwise, fill half of a medium sized saucepan with hot water, place on a medium-high heat and carefully place the silicon muffin trays into the water and poach for 10-12 minutes (it's okay if the water covers the eggs!).
- Egg Replacement - 1 tbsp flaxseed + 3 tbsp water (add the water and leave to stand for 5 minutes, then give a small stir).
- We find it best to make the vegan poached eggs whenever you have a little spare time whilst making the Shakshuka, this way they’re both ready to serve at the same time!