This vegetarian shakshuka is made with fresh peppers, onions, garlic, parsley and topped with easy-to-make chickpea ‘eggs’. It’s delicious, and your perfect next healthy breakfast/brunch/lunch/dinner.
Making my own version of vegan shakshuka has been on my list since I got back from my trip to Tel Aviv, where I first had it and was blown away by how delicious it was.
If you are thinking,
‘What is Shakshuka?’
Shakshuka (also Shakshouka) is a dish made with tomatoes, bell peppers, onions and garlic, then topped with eggs, poached in a sauce. Of course, my version will be eggless, but I have added a chickpea batter mixed with kala namak (Himalayan black salt) which looks and tastes similar.
Because of the eggs, it is often eaten in the morning, but in some regions shakshuka is a popular evening meal. So can eat all day! Whenever you feel like it.
What is called Kala?
Kala, a Himalayan black salt, is purple to black in rock form, pinkish in soil. Due to its high sulfur content, it is perfect for dishes that benefit from an “egg” flavor and aroma. It’s unreal and perfect for this chickpea egg. You can read more about Kala Namak here.
How to Make Vegan Shakshuka
As always, you’ll find the full recipe in the box below, but I’d like to give you an overview of the ingredients and basic steps first.
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You will need:
- Red onion (I like to use a combination of red and yellow onions, but hesitate to use two red or yellow onions)
- yellow onion
- garlic
- Red pepper bells
- Fresh parsley
- Canned tomatoes (you can also use whole canned tomatoes)
- olive oil
- Spices: Salt, paprika powder, cumin, chili powder
- For the vegetarian eggs:
- Chickpea flour
- Kala Namak (Himalayan Black Salt)
- the water
basic steps
More vegetarian recipes with gram flour
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I hope you enjoy this vegetarian shakshuka as much as I do! Let me know if you give it a try!
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Cheers, Bianca
Vegan Shakshuka
This vegetarian shakshuka is made with fresh peppers, onions, garlic, parsley and topped with easy-to-make chickpea ‘eggs’. It’s delicious, and your perfect next healthy breakfast/brunch/lunch/dinner.
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Cook the chopped onions in a pan with a little olive oil until soft. Then add minced garlic, chopped bell pepper and fresh parsley.
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Add 1/4 cup water and let everything cook until the bell peppers are soft.
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Add canned tomatoes and spices (salt, cumin, chili powder and paprika powder). Let it cook further. Give it a taste and add more spices to your taste.
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For the eggs, whisk together in a small bowl: chickpea flour, kala namak and water.
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Use a spoon to add the chickpea batter on top of the shakshuka in dollops, cover the pan and let it cook until the ‘egg’ is set.
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Once the chickpea eggs are thickened, add some more fresh parsley on top and dig in! I like to serve shakshuka with slices of toasted bread.
Calories: 183kcalSugars: 33gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fats: 1gMonounsaturated fats: 2gSodium: 1018mgPotassium: 891mgFiber: 7gSugar: 14gVitamin A: 3241IUVitamin C: 118mgCalcium: 128mgIron: 4mg
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