Go Back
–+ servings
Ian's Simple Vegan Shakshuka from BOSH! on a Budget by Henry Firth and Ian Theasby

Simple Vegan Shakshuka

5 from 1 vote
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!
Print Recipe Pin Recipe
Author: Henry Firth and Ian Theasby | BOSH!
Servings: 2 servings

Ingredients

  • 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

  • Light your largest gas ring or preheat your broiler to high. 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. Set aside in a bowl to cool and steam with a plate over the top.

Cook the vegetables

  • Place the frying pan over medium heat and pour in the olive oil. Peel and finely chop the onion and add it to the pan. Halve the chili, dice one half, and finely slice the other. Peel and grate the garlic cloves. Add the diced chili and garlic to the  pan and stir, cooking for 5 minutes. Finely chop the cilantro stems and add them to the pan, reserving the leaves. Add the oregano and the spices. Stir and cook for another 5 minutes. Add the tomato paste and sugar and stir for 5-10 minutes, until the mixture is getting darker and sticky. Add the vinegar to the pan and let it bubble away and evaporate. 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. Lower the heat and keep warm until needed.

Peel the peppers

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

Make the 'egg yolk'

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

Make the 'egg white'

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

Finish the shakshuka 

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

Serve & Enjoy

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

Notes

Loved this simple vegan shakshuka? Find more recipes by Ian and Henry on their Facebook and Instagram.
Tried this recipe?Let us know how it was!