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Vegetarian Shakshuka by Ray

Updated: Oct 1, 2020

I first experienced Shakshuka in Malta at a very tiny Moroccan Restaurant that was almost invisible in its strip mall surroundings. At first bite I was hooked and determined to re-create that dish at home. After trying many recipes that came close I could not quite get the taste that was so distinct in the Malta restaurant. It wasn’t until I adapted a recipe to include Turmeric and Tamari that I became satisfied. The addition of these two flavors added that extra depth that was missing from any other Shakshuka I have tried.

This is a simple and highly nutritious breakfast to make. It can be made vegan, vegetarian or traditionally with eggs and cheese if desired. However you choose to make it, I’m sure you and your family will love it. Enjoy.

Serves 4-6

30 minutes


3 TBSP extra virgin olive oil

1 28 oz. can crushed tomatoes

(I like San Marzano)

1 yellow onion chopped ¼” dice

1 bell pepper, seeded and chopped ¼”


1-2 cups of chopped spinach or kale

(we use both)

¼ tsp Black pepper or more to taste

Pinch of salt

3-5 garlic cloves finely chopped

½ tsp ground cumin

½ tsp smoked paprika

¼ tsp ground turmeric

1 TBSP of dry harissa spice (use the paste if you have it but increase paste to 2 TBSP)

1 tsp tamari (or soy) sauce

4-6 eggs or tofu or combination of the two



Diced avocado


Feta or similar cheese crumbles (we omit this as my wife is dairy free but the traditional presentation uses feta)

Toast points or crostini


1. In a large heavy enamel or cast-iron pot heat the oil over medium heat. Add the onions, bell pepper, salt and pepper. Sauté until the onions are translucent.

2. Add the garlic, cumin, paprika, turmeric and harissa. Stir for about a minute.

3. Stir in the crushed tomatoes and tamari. Reduce heat to low and simmer for 15-20 minutes until sauce thickens.

4. Stir in the spinach/kale and allow it to wilt completely.

5. Make 4-6 wells in the sauce with a spoon. Fill each with an egg or tofu. Cover the pot and let simmer until the egg/tofu is done to your liking, about 5-7 minutes.

6. Serve each portion on a plate with cubed avocado, parsley and microgreens and lightly toasted bread or crostini. I like to sprinkle grated lemon zest on mine as well.


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