This vegan chickpea shakshuka with vegan fried eggs is quick and easy to make and a delicious one-skillet recipe that can be served for breakfast or dinner straight from the pan! The dish goes well with naan, pita, baguette, or gluten-free grains like rice, potatoes, quinoa & more sides!
Have you ever tried shakshuka? If not, then you’re in for a treat, because it is loaded with flavor and just so delicious! I had this dish for the first time during our holidays in Tunisia. That was a long time ago, but I still like it very much! Honestly, I find my homemade and vegan take on the traditional shakshuka recipe even better than the version from the hotel so I am already excited if you will love it, too!
What is Shakshuka?
Basically, shakshuka (or shakshouka) is a popular dish in the North African and Middle Eastern, especially Israeli cuisine, which is often served for breakfast or dinner.
It is traditionally made of poached eggs, stewed in a slightly hot, spicy tomato sauce. But there are also many other shakshuka recipe versions, including aubergines, zucchini, spinach, peppers, olives, and feta, because the dish can be prepared in various ways – similar to ratatouille or curry.
Vegan Chickpea Shakshuka Ingredients
In addition to the traditional basic ingredients (tomatoes, onions, and chili), I have added peppers and olives to the vegan shakshuka for more flavor and chickpeas for more protein and fiber. I left out the poached chicken eggs and added homemade vegan fried eggs on top instead. If you have not tried a “vegan fried egg” yet, now is the best time to give it a try! You can find the recipe here.
Alternatives to the vegan fried egg
Since the chickpea shakshuka tastes absolutely delicious as it is, you can definitely omit the vegan fried eggs. Alternatively, tofu feta, cashew ricotta, cashew dip, hummus, avocado, or any other creamy vegan spread or dip would be a delicious choice for the topping!
How to make Vegan Shakshuka
As always, I recommend checking out this step-by-step instruction first. Then you’ll find the full recipe with exact measurements in the recipe card below.
Step 1: Sauté the vegetables
First, sauté the onions until translucent. Then add the garlic and stir-fry for another minute. Now add the red bell pepper strips and continue to fry until they are slightly browned.
Step 2: Add the tomatoes, spices, and chickpeas
Now add the tomato paste and spices like paprika powder, cumin, and pepper. Then stir in the chopped and strained tomatoes as well as the agave syrup and simmer covered for about 5 minutes. Next, add the chickpeas and olives. Season to taste with salt and chili and simmer covered for another 5 minutes.
Step 3: Prepare vegan fried eggs & side dishes
Meanwhile, you can cook the vegan fried eggs or other side dishes, dips, and toppings. Finally, place the easy vegan fried eggs on top of the shakshuka. Garnish with fresh coriander or parsley and sprinkle with sesame seeds as desired.
How to serve shakshuka?
The shakshuka can either be traditionally served with white bread like naan, pita, baguette, or ciabatta and then eaten straight from the pan. Alternatively, it can be served in bowls with rice, potatoes, noodles, quinoa, millet, or other gluten-free grains.
How can I store and freeze Shakshuka?
Leftover shakshuka (without the vegan eggs) can be kept covered in the refrigerator for up to 1 week or frozen for longer storage. Before serving, you can simply reheat it in a pan or skillet, adding some water as needed. Then garnish with fresh herbs and toppings or dips as you like.
This easy vegan one-skillet shakshuka recipe is:
- Plant-based
- Dairy-free (lactose-free)
- Soy-free
- Gluten-free
- Quick and easy to make
- Simple
- Flavorful
- Spicy
- Delicious
- Topped with vegan eggs
- Loaded with chickpeas
- Versatile
- Perfect for breakfast, lunch, or dinner!
More vegan savory breakfast or brunch recipes to try:
- Vegan Chickpea Tuna Salad
- Tofu Scramble (Vegan Scrambled Eggs)
- The Best Vegan Omelet
- Vegan Fried Eggs
- Spinach Wraps with Cashew Cheese
- Homemade Bagels
- Asparagus Puff Pastry Bundles
- Vegan Egg Salad Breakfast Burritos
- Heirloom Tomato Tart
- Vegan Spinach Quiche
- Mushroom Leek Quiche
- Turkish Borek
- Vegan Burrito Samosas
More savory vegan breakfast or brunch recipes to try
- Vegetable Chickpea Frittata
- The Best Vegan Omelet
- Asparagus Puff Pastry Bundles
- Lentil Pancakes
- Carrot Lox
- Carrot Spelt Bread
- Chickpea Tuna Salad
- Spinach Quiche
- Heirloom Tomato Tart
- Mushroom Leek Quiche
- Vegan Egg Salad Breakfast Burritos
- Burrito Samosas
- Turkish Borek (Spinach Rolls)
If you try this one-skillet chickpea shakshuka with vegan fried eggs, please leave a comment and a rating on how you liked the vegan recipe! And if you take a picture of your flavorful dish and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka, because I love seeing your pictures! Enjoy your meal!
Chickpea Shakshuka with Vegan Fried Eggs
Author:Ingredients
- 1 tbsp olive oil or canola oil
- 1 onion diced
- 3 cloves garlic chopped
- 1 red bell pepper cut into fine strips
- 3 tbsp tomato paste
- 2 tsp paprika powder
- 1 tsp ground cumin
- 1x14 oz can (400 g) strained tomatoes or more chopped tomatoes
- 1x14 oz can (400 g) chopped tomatoes or more strained tomatoes
- 1 tbsp agave syrup or sugar/maple syrup to taste
- 1x14 oz can (400 g) chickpeas rinsed & drained
- ⅓ cup (45 g) kalamata olives pitted and chopped
- salt & pepper to taste
- 1 tsp chili powder or to taste
For serving (optional)
- vegan fried eggs *see recipe notes for alternatives
- coriander or parsley
- sesame seeds
- vegan naan or pita/baguette/bread (*see recipe for alternatives)
Instructions
- *Note: See step-by-step pictures at the top of the blog post!
- Heat the oil in a skillet or pan and sauté the onion for 2-3 minutes until translucent. Then add the garlic and stir-fry for another minute. Now add the red bell pepper strips and fry for further approx. 4 minutes until they are slightly browned.
- Add the tomato paste, paprika powder, cumin, and pepper. Then stir in the chopped and strained tomatoes and agave syrup and simmer covered for about 5 minutes. Then add the chickpeas and olives. Season to taste with salt and chili. Cover and simmer for another 5 minutes.
- Meanwhile, prepare the vegan fried eggs according to this recipe (or any other side dish, dips, and toppings).
- Finally, place the vegan eggs on top of the shakshuka. Garnish with fresh coriander or parsley and sprinkle with sesame seeds as desired.
- Serve the shakshuka with white bread (naan, flatbread, pita, Artisan bread or baguette) and enjoy it straight from the pan. (Or serve in bowls over rice, potatoes, pasta, quinoa, millet or other gluten-free grains).
- Enjoy!
Notes
- Instead of vegan fried eggs you can also use tofu feta, cashew ricotta, cashew dip, hummus, avocado, or any other creamy vegan spread or dip for the topping.
- Leftover shakshuka (without vegan eggs on top) can be kept covered in the refrigerator for up to 1 week or freeze it for longer storage. Before serving, simply reheat it in a skillet, pan, or pot, adding some water as needed. Then garnish with fresh herbs and toppings or dips as desired.
- Please read the blog post above for further information on this recipe!
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