Vegetarian Shakshuka
A weeknight-friendly Saudi Arabian vegetarian built around tomato, parsley and chilli flakes β roughly 55 minutes start to finish, and rated medium to make. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for frying pan / skillet and saucepan. At medium difficulty across 6 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Fry onion and pepper together on medium heat until onion is soft
- Add garlic granules, cook for a minute
- Add chopped tomatoes and remaining spices, stir well
- Simmer for about 20 minutes
- Make indents for in the sauce and crack an egg into each one
- Once egg whites are cooked through, garnish and serve with toast
You'll use: Frying pan / skillet Β· Saucepan
Watch how it's made
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What to serve with Vegetarian Shakshuka
- Shakshouka Miscellaneous
- Knafeh Dessert
- Shawarma chuck roast wrap Beef
- Chicken Shawarma with homemade garlic herb yoghurt sauce Chicken
Tips & common questions
How long does Vegetarian Shakshuka take to make?
About 55 minutes from start to finish β an estimate based on the 6 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Vegetarian Shakshuka vegetarian?
Its ingredients contain no meat or fish, so it's suitable for vegetarians. Check any cheeses for animal rennet if that matters to you.
Related recipes
Recipe data for Vegetarian Shakshuka via TheMealDB (open database). βΆ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure β how we source recipes.