You may have already encountered Shakshuka on social media.
It feels like everyone has cooked and presented this dish before.
We were given the chance to try it for the first time at a friend’s house at a late breakfast.
After that we simply had to create our own version of it.
What we particularly like about the recipe is the way it is eaten.
Usually you put the pan with the delicious dish on the table and everyone takes it with some bread directly from the pan. Somehow a more intimate form of sharing your food and stories.
Actually, Shakshuka is made with egg. It is added on top and then left to simmer gently. This keeps it practically liquid and is easy to eat with bread and the other ingredients.
In our vegan version, we leave out the egg and give examples for a few other ideas on how to add a nice, creamy and protein-rich component.
One possibility as a good source of protein are chickpeas. You can take these directly but drained, onto the Shakshuka and let them warm up a little with the lid closed.
Alternatively, avocado also goes very well with it. You can mash them like a guacamole and season them before spreading them in generous dollops or serving them thinly sliced.
Creamy and nutritious is the hummus variant. You can make this yourself (for example with our recipe for Pepper Hummus) or bought and put on the Shakshuka.
Vegan Shakshuka
Ingredients
- 1 large paprika (approx. 250g)
- 1 red onion
- 1 clove of garlic
- 1 zucchini (approx. 180g)
- 1 tbsp olive oil
- 1.5 tsp garam masala
- ½ tsp smoked paprika powder
- ¼ tsp chilli flakes
- ¾ tsp salt
- 500 ml tomatoes, cutted and canned
- 100 g soy yoghurt
- ½ tsp garlic powder
- ¼ tsp salt
- Chickpeas (alternatively avocado or hummus as prefered)
Instructions
- Wash the peppers, remove the core and cut into bite-sized pieces.
- Peel the onion and cut into half rings. Peel and finely chop the garlic as well. Finally, wash the zucchini and cut into pieces of about 2 cm, depending on their size.
- Now set up a large pan and bring to medium heat with the olive oil.
- Add all the vegetables to the pan and sauté for a few minutes.
- When it has become noticeably softer, add the spices, i.e. garam masala, the smoked paprika powder, chilli flakes and some salt.
- Roast everything together for about 2-3 minutes.
- Then deglaze with the diced tomatoes and let simmer for about 10 minutes.
- Meanwhile, prepare the soy yoghurt.
- Put the yoghurt in a small bowl, season with garlic and a little salt and set aside.
- If the sauce has already reduced a bit, taste it and add the ingredient of your choice.
- Chickpeas, avocado, but also hummus are ideal for this.
- Put the soy yoghurt in large blobs on the shakshuka and serve best with fresh bread.
