chakchouka

This loved Middle Eastern breakfast is a spicy mix of eggs, tomato and chilli.

Shakshuka

olive oil

red onion, thinly sliced

red capsicum, thinly sliced

garlic cloves, crushed

red chilli,

tsp caster sugar

Diced Tomatoes

eggs

tsp sweet paprika

tsp cumin

tsp coriander

tsp dried chilli flakes (optional)

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5599487302001&=domain=taste

5348771529001-5599487302001

Delicious and easy vegan Shakshuka - made entirely without tofu! Wonderfully more-ish and perfect for your vegan Sunday brunch.

Easy Vegan Shakshuka

celery (finely diced)

brown onion (finely diced)

garlic (crushed

red pepper (diced)

tsp smoked paprika powder

tsp black pepper

sea salt

tomato paste

tomato relish (optional)

400-g tin chopped tomatoes (7 oz)

cherry tomatoes (7 oz)

kale (roughly chopped)

dairy-free yogurt (e.g. coconut yogurt)

parsley

bread

If you&#39;d like to serve your Vegan Shakshuka with vegan scrambled eggs, then begin with the recipe you can find here. Once one, place them aside for later use. If you&#39;re leaving out the &#39;eggy&#39; part of this dish, skip ahead to step 2.

Heat a splash of olive oil n a large frying pan, and sauté your onions until translucent. Add the crushed garlic and cook for 1 minute before adding the celery and red pepper. Cook for 3 minutes to soften and stir regularly,.

Add in the chopped tomatoes, cherry tomatoes, tomato paste and tomato relish (optional). Sprinkle the spices over the top and stir to combine. Reduce to low/medium heat and let it simmer for 5 minutes.

Add in the kale (and vegan scrambled eggs), then stir to combine and serve warm with parsley, fresh yogurt and toasted bread.

https://www.youtube.com/watch?v=d4t4seBMhP4

Delicious vegan shakshuka recipe - without tofu! 

Find the full recipe at https://www.romylondonuk.com/easy-vegan-shakshuka-no-tofu/

Making your savoury brunch dreams come true with this super Easy Vegan Shakshuka recipe!

What is shakshuka?
Shakshuka (also spelled shakshouka or chakchouka) is a dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic, and commonly spiced with cumin, paprika, cayenne pepper, and nutmeg. The dish has existed in Mediterranean cultures for centuries.

What you’ll need for this Easy Vegan Shakshuka

The basics:
Onion & garlic – finely diced and crushed. A great start to this recipe that makes your kitchen smell fantastic and adds to the wonderful taste of your shakshuka!

The Vegetables
Two of my go-tos for a shakshuka are celery and red pepper – both finely diced to be deliciously incorporated in the recipe.

The seasoning
Keep it simple and season to taste with black pepper,  smoked paprika and sea salt.

Tomato paste
Helps thickening up the tomato base of the dish, without adding any nasties. Go for organic tomato paste for the best flavour.

Tomato relish (optional)
A delicious, but optional addition! I think it adds a whole new flavour dimension to the Shakshuka and it’s simply delicious. One of my favourites to add is the Spicy Tomato Relish by Rubies in the Rubble.

Chopped tomatoes
The delicious tomato base for this recipe! Go for organic to get the best tasting chopped tomatoes and ensure they don’t contain any added sugar or salt, but purely tomatoes.

Cherry tomatoes
My favourites to use in this dish! I simply love adding tinned cherry tomatoes and their natural sweetness! In this Vegan Shakshuka, they also add a great bite to the dish! If you don’t have any to hand, you can swap them out for more chopped tomatoes or plum tomatoes

Kale
Adding some healthy greens into the dish! You can also add spinach if you prefer, both make really healthy and delicious additions. Add them towards the end of the cooking process as they will only need a short moment to wilt.

➡️ What to serve with this vegan Shakshuka
There are a whole bunch of topping and sides that I love to serve with my Easy Vegan Shakshuka!

Yogurt: Firstly a good dollop of plain vegan yogurt is a must! It adds such a wonderful fresh taste and creaminess to the shakshuka and it’s simply delicious. Definitely give this a go!

Parsley: On the fresh herb side, parsley is your gal! Works perfectly alongside the flavours of the shakshuka – and also adds a great touch of colour to the dish, making it look even more fabulous.

Freshly toasted bread: So you can easily scoop up every last bit of this delicious shakshuka, yum!

Vegan Scrambled Eggs: Taking this vegan shakshuka to the next level! I like to start this dish with my tofu-free Vegan Scrambled Egg recipe, then remove it from the pan, and add it back into the shakshuka towards the end of the cooking process. Delicious eggy-ness and adding a delicious texture!

Vegan Shakshuka Recipe Without Tofu

Découvrez notre recette facile et rapide de Chakchoukas aux pois chiches  sur Cuisine Actuelle ! Retrouvez les étapes de préparation, des astuces et conseils pour un plat réussi.

Chakchoukas aux pois chiches 

500 g Tomates concassées

Oignon blanc

gousses Ail

Épluchez et hachez l’ail et l’oignon.

Faites chauffer l’huile dans une sauteuse. Ajoutez l’oignon et l’ail et faites-les suer sans coloration. Ajoutez ensuite les tomates concassées, les épices, du sel et du poivre. Laissez mijoter à feu doux et à couvert pendant 10 minutes. Ajoutez les pois chiches rincés et égouttés ainsi qu’un demi-verre d’eau, mélangez et poursuivez la cuisson à couvert pendant 10 minutes.

Préchauffez le four à 210°C (th.7). Répartissez la chakchouka dans 6 plats individuels adaptés au four, creusez un puits au centre et cassez-y 1 œuf. Enfournez et faites cuire 5 à 8 minutes (le blanc d’œuf doit être coagulé).

Salez, poivrez, décorez de feuilles de basilic ou de menthe et servez avec des tranches de pain.

Découvrez notre recette facile et rapide de Chakchouka aubergine, fenouil et pois chiches sur Cuisine Actuelle ! Retrouvez les étapes de préparation, des astuces et conseils pour un plat réussi.

Chakchouka aubergine, fenouil et pois chiches

Belle aubergine

Fenouil

Brins de coriandre

Gros oeufs

800 g Concassée de tomate en boîte

400 g Pois chiches cuits au naturel

cl Huile d’olive

cuil. à soupe Amandes effilées grillées

pincée Flocons de piment

Poivre

Coupez l’aubergine en rondelles et posez-les en une seule couche sur la plaque du four chemisée de papier cuisson. Arrosez-les d’huile. Salez et poivrez. Enfournez pour 30 minutes, jusqu’à ce que l’aubergine soit grillée et fondante.

Pelez et émincez le fenouil. Faites-le revenir dans une sauteuse avec un peu d’huile pendant 5 minutes. Salez et poivrez. Versez un fond d’eau, couvrez et laissez étuver 10 minutes.

Versez la concassée de tomate sur le fenouil, ajoutez le piment et l’ail haché. Portez à frémissement et faites réduire 10 minutes.

Incorporez les pois chiches égouttés et mélangez bien. Ajoutez les aubergines pardessus et fouissez-les légèrement dans la sauce. Cassez les œufs par-dessus en les répartissant sur la préparation.

Enfournez pour 5 minutes environ, jusqu’à ce que le blanc soit bien pris et le jaune encore coulant. À la sortie du four, parsemez d’amandes effilées grillées et de feuilles de coriandre.

Top 4 chakchouka recipes from across the web

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Shakshuka

Easy Vegan Shakshuka

Chakchoukas aux pois chiches

Chakchouka aubergine, fenouil et po...

Top 4 chakchouka recipes from across the web

The most viewed chakchouka recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shakshuka

Easy Vegan Shakshuka

Chakchoukas aux pois chiches

Chakchouka aubergine, fenouil et po...

The most viewed chakchouka recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine