We’ve been obsessed with making this vegetable shakshuka lately, so I wanted to share the recipe with you!
One of Bassam’s favorite breakfast foods is shakshuka and he orders it every time we go out to eat.
I wanted to make him a special breakfast for his birthday, so I decided to try my hand at making a vegetable shakshuka, loaded with as many veggies as possible. I had never made a shakshuka before, so I was a little nervous. It ended being super easy to make and Bassam loved it.
We’ve made this vegetable shakshuka 1-2 times a week since then!
We count plant points, which is how many different veggies we eat in a day. We aim for a minimum of 20 and often get up to 30. This motivates us to try to pack every meal with as many vegetables as possible. Shakshuka isn’t traditionally made with a lot of vegetables, but I gave it my own flair to make it a vegetable shakshuka.
This vegetable shakshuka packs a serious veggie punch, totaling at at least 10 vegetables! You can make it even more depending on your toppings. I’ll cover all kinds of different variations so you can really make this vegetable shakshuka your own.
I hope you’ll try this vegetable shakshuka at your next brunch and enjoy it as much as we do!
Easy Vegetable Shakshuka Loaded with Veggies You’ve Got To Try
What is a vegetable shakshuka?
Shakshuka is a North African dish that consists of eggs poached in a tomato based sauce and spiced with cumin, paprika, and cayenne pepper. The dish originates from Tunisia, but is served all over North Africa and the Middle East.
It’s amazing for easy cleanup, as it’s all made in one pan. You can make individual pans per person like we like to do or make it all in just one large pan.
Our vegetable shakshuka is not super traditional as we’ve loaded it up with tons of veggie goodness. Feel free to customize as you’d like. I’ve gotten you started with a few ideas of variations.
Vegetable Shakshuka Recipe:
Below is the vegetable shakshuka recipe we use. I hate following recipes exactly, so please take this as a loose guide. Add what you like, subtract what you don’t. Use whatever proportions you prefer. There are no rules, it will come out amazing no matter what!
I’ve also provided a few suggestions on ways to modify based on what you have in your pantry and fridge, as well as the spice level you prefer.
Ingredients for Vegetable Shakshuka –
Recipe serves 2
Main ingredients for Vegetable Shakshuka:
(feel free to customize with your own veggies though if you don’t have exactly these)
- 1/2 a large onion (minced)
- 3 cloves of garlic (minced)
- 1 bell pepper (diced)
- 2 zucchini or summer squash (diced)
- 10 cherry tomatoes (sliced in half)
- bunch of broccolini (minced)
- 3 cups of chopped leafy greens (We like using kale, collard, or both. Spinach would also work well)
- 6 eggs
- 4 tbsp olive oil
- OPTIONAL IF YOU WANT IT SPICIER: Any sort of hot pepper (minced)
Spices for Vegetable Shakshuka:
- Red pepper
- Cayenne pepper
Sauce for Vegetable Shakshuka:
- Jar of tomato sauce OR jar of harissa and can of crushed tomatoes
Toppings for Vegetable Shakshuka:
(use whatever sounds good to you, none of these are what’s used in a traditional shakshuka, it’s just the toppings we like)
- Crumbled feta
- Sliced avocado
- Sliced Kalamata olives
- Micro greens
Tools needed for Vegetable Shakshuka:
- Two pans with lids (unless you decide to make it all in one pan)
Instructions for Vegetable Shakshuka –
1 // Heat olive oil in two pans over medium heat. Add onion and cook for about 3 minutes
2// Add the diced bell pepper, zucchini, broccolini, the hot peppers if you’re using them, and/or whatever vegetables you are using for the vegetable shakshuka. Cook for another 3 minutes, stirring occasionally
3// Add the garlic, spices, and tomatoes. I do several shakes of each of the spices listed. If you prefer it spicier like Bassam does, add more cayenne, paprika, and red pepper. Cook for another 5 minutes, stirring occasionally.
3// Add what you’re using for the sauce. You can either do just plain tomato sauce or harissa and crushed tomatoes. It tastes great either way, so use what you have! Stir and cook for about 15-30 seconds. Try it and see if you want more spices.
4// Add whatever leafy greens you’re using and stir it into the sauce until it’s wilted.
5// Create three wells in each pan and crack an egg in each well. Cover and cook until the eggs reach the consistency you like, about 5-8 minutes. Keep in mind, if you’re serving the vegetable shakshuka in the pans, the eggs will continue to cook a bit after you remove them from the heat.
6// Top as desired and serve with bread. The vegetable shakshuka is delicious scooped onto bread!
We hope you enjoy! Let us know what you think if you try it!