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+ servings

Vegan Shakshuka

Traditional Shakshuka with easy-to-make Vegan Eggs. When I served it to a non-vegan guest - he confirmed it was just as with regular eggs!
After you try this version you will never look back at any other egg substitutes!
Servings 3

Ingredients
  

Shakshuka

    Tomatoe Sauce

    • 3 tbsp olive oil or to taste
    • 1 medium onion, chopped
    • 1 red bell pepper, chopped
    • 5 cloves minced garlic or to taste
    • 100 grams tomato paste better without added sugar
    • 3 Chopped ripe tomatoes
    • 1 can chopped tomatoes (like mutti) 400 grams
    • 2 tbsp paprika or 1 tbsp sweet paparika and 1 tablespoon smoked paprika
    • tsp ground cumin
    • 1 tsp salt or to taste
    • pinch Chili flakes tabasco, or hot paprika
    • ½ tsp sugar or agave optional - helps to balance acidity
    • cup water add gradually

    Vegan Eggs

      Egg Yolk

      Egg White

      For Serving

      • Chopped Parsley, Tahini, Ciabatta, Challah or any kind of bread

      Instructions
       

      Toamto Sauce

      • Heat some olive oil in a pan. Add the onion and fry for a few minutes until softened, stirring occasionally. Add the red bell pepper and fry for a few more minutes until the pepper softens slightly. Add the garlic and fry while stirring until there is a wonderful smell.
      • Add the tomatoes (chopped tomatoes, canned tomatoes, and tomato paste) and the water and mix. Add the salt and the rest of the spices and mix. Cover and cook over low heat for about 10 minutes. Stir occasionally; add water gradually, if necessary; Taste and adjust seasoning.
      • Add the eggs (recipe below): First, add one or two tablespoon of the egg white mixture to the tomato sauce and gently flatten it with the back of a spoon. Next place one tablespoon of the yolk sauce in the center of the egg white. Cook over medium-low for another 2-3 minutes.
      • Serve with chopped parsley on top, tahini on the side and bread or challah and enjoy :)

      Egg Yolk

      • In a small bowl mix nutritional yeast, cornstarch, xanthan gum, paprika, and turmeric and set aside; Mix the milk and water in a cup and set aside.
      • In a small saucepan melt the vegan butter over low heat. Add the dry mixture and stir until smooth.
      • Add milk and water. Increase to medium heat and cook, stirring occasionally, until the sauce begins to bubble slightly. The yellow color of the yolk will develop while cooking.
      • Lower the heat again. Cook for another 2-3 minutes. Stir occasionally. Remove from heat. At this point you can add Annatto oil to deepen the color - it is recommended to add it gradually until you get the desired hue.
      • Remove from heat, add the black salt and stir.
      • The yolk sauce keeps in the fridge for about a week and can also be frozen. (See note at the bottom of the recipe)

      Egg white

      • Mix all the ingredients in a blender until smooth.

      Notes

      Yolk Sauce
      • You can thicken the yolk sauce by adding 1/4 teaspoon of cornstarch diluted with a little water
      • Annatto oil is not mandatory, but a few drops of it work wonders - Also there is no danger that the taste of turmeric will take over in case of 'overdose'. What you see in the picture is a combination of turmeric, paprika, and annatto. But even without it, a beautiful yellow is obtained which resembles the color of a common yolk.
      • You can freeze the yolk sauce in hemisphere silicone molds with a diameter of 4 cm. 
      • The vegan yolk sauce is based on a recipe from this book
      • Please note: For making recipes such as Vegan Fried Egg
      • Fettuccine in Florentine Sauce or Vegan Spaghetti Carbonara - specific recipes are published on the website. 
                                                                             
               
      Tried this recipe?Let us know how it was!