Ian’s Simple Vegan Shakshuka

Ian’s Simple Vegan Shakshuka recipe is an exclusive from Henry Firth and Ian Theasby’s new cookbook BOSH! on a Budget. Click here to find out where you can order it.

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Ian's Simple Vegan Shakshuka from BOSH! on a Budget by Henry Firth and Ian Theasby

Ian’s Simple Vegan Shakshuka from BOSH! on a Budget by Henry Firth and Ian Theasby


Description

We’ve put this in the brunch chapter as it’s a great start to the day, but shakshuka makes a wonderful meal at any time. Served with toasted pita for dunking, this silky red pepper stew feels really warming and generous. And we’re chuffed with these vegan eggs; they look awesome and the flavor is fantastic. Super fun and perfect for Instagram!


Ingredients

Scale
  • 1 red bell pepper 
  • 2 tbsp olive oil
  • 1 large white onion
  • 1 fresh red chili
  • 3 garlic cloves
  • a handful of fresh cilantro
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp smoked sweet paprika
  • ½ tsp ras el hanout
  • 1½ tbsp tomato paste
  • 1 tsp superfine sugar
  • 1 tbsp red wine vinegar
  • 1 (14 oz.) can of chopped  tomatoes
  • 2 bay leaves
  • 1 cinnamon stick salt

For the ‘egg yolks’

  • ½ yellow bell pepper
  • ½ tbsp plant-based mayo
  • 1 heaped tsp tahini
  • ½ lemon salt

For the ‘egg whites’

  • 4 tbsp dairy-free yogurt
  • ½ lemon salt

To serve

  • 1 scallion
  • 4 pita breads

Equipment

  • Large frying pan
  • Power blender

Instructions

Blacken the peppers

  1. Light your largest gas ring or preheat your broiler to high
  2. Put the red and yellow bell peppers directly on the flame or under the broiler for 10-15 minutes, turning them every 5 minutes, until blackened  on all sides
  3. Set aside in a bowl to cool and steam with a plate over the top

Cook the vegetables

  1. Place the frying pan over medium heat and pour in the olive oil
  2. Peel and finely chop the onion and add it to the pan
  3. Halve the chili, dice one half, and finely slice the other
  4. Peel and grate the garlic cloves
  5. Add the diced chili and garlic to the  pan and stir, cooking for 5 minutes
  6. Finely chop the cilantro stems and add them to the pan, reserving the leaves
  7. Add the oregano and the spices
  8. Stir and cook for another 5 minutes
  9. Add the tomato paste and sugar and stir for 5-10 minutes, until the mixture is getting darker and sticky
  10. Add the vinegar to the pan and let it bubble away and evaporate
  11. Add the canned tomatoes, bay leaves and cinnamon, and a good splash   of water and leave to simmer for 8-10 minutes, until thickened and combined
  12. Lower the heat and keep warm until needed

Peel the peppers

  1. Rub the burned skin from the cooled bell peppers with your fingers
  2. Seed and roughly chop the peppers
  3. Add the red pepper to the shakshuka
  4. Put the yellow pepper in the blender

Make the ‘egg yolk’

  1. Add the plant-based mayo and tahini to the blender with the yellow pepper
  2. Squeeze in the juice of the lemon and season with salt
  3. Blend to a paste

Make the ‘egg white’

  1. Put the yogurt in a bowl
  2. Squeeze in the juice of the lemon and season with salt
  3. Mix to combine

Finish the shakshuka 

  1. Remove the bay and cinnamon sticks from the pan
  2. Taste the shakshuka and adjust the seasoning if necessary
  3. If it looks dry, add a splash of water and stir it in
  4. Make sure it’s nice and warm
  5. Press the back of a spoon into the mixture to make 4 wells
  6. Spoon a tablespoon of the ‘egg white’ into each well
  7. Use a teaspoon to add a spoonful of the ‘egg yolk’ into the center of each white

Serve

  1. Broil or toast the pitas
  2. Scatter the reserved cilantro leaves over the shakshuka
  3. Finely slice the scallion and scatter it over along with the sliced red chili
  4. Serve the pitas alongside for dipping

Notes

Loved this simple vegan shakshuka? Find more recipes by Ian and Henry on their Facebook and Instagram.

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Ian's Simple Vegan Shakshuka from BOSH! on a Budget by Henry Firth and Ian Theasby

Excerpted from BOSH! on a Budget by Henry Firth and Ian Theasby. Reprinted with permission of HarperCollins, 2022. Photo credit: Lizzie Mayson.

BOSH! ON A BUDGET book cover (containing simple vegan shakshuka recipe)

Click here to order your copy.

About the Authors

Lifelong friends from Sheffield, Henry and Ian are the guys behind BOSH! – the biggest plant-based video channel on Facebook. Totally powered by plants, BOSH! create mouthwatering meat- and dairy-free recipes that are shared across the globe, reaching over 25 million people a month.

About the Book

BOSH! are back with the ultimate money-saving, plant-based cookbook.

Number one Sunday Times bestselling authors Henry and Ian know how to make outrageously tasty, super satisfying food without breaking the bank. In BOSH! on a Budget, they share over 100 delicious recipes and prove that great-tasting food doesn’t have to cost the earth.

If you’re looking to save a few pennies or even some serious dough, BOSH! have you covered. From hearty midweek dinners and comfort food feasts to indulgent brunches and unbelievably tasty treats, this book is also packed with money-saving hacks and batch-cooking tips and tricks.

Whether you’re living completely meat-free, or just looking to introduce more plant-based meals into your week, this is the money-saving cookbook for you.

Disclaimer: the cookbooks we feature are independently selected by our Best of Vegan editors and are in no way sponsored by the author and/or the publisher. All content is used with permission.

If you loved this Simple Vegan Shakshuka, stay tuned for more exclusive recipes from BOSH! on a Budget!

Baked Ratatouille Rice

Big-Batch Vegan Bolognese Sauce

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