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Vegan Shakshuka

Rebecca Coleman
Vegan cheese (in the place of eggs) is baked in a spicy tomato sauce for a delicious meal any time of the day.
Prep Time 30 mins
Cook Time 20 mins
Course Breakfast, brunch
Cuisine Mediterranean


  • 2 tbsp olive oil
  • 2 bell peppers (red and orange) seeded and cut into strips
  • 3 cloves garlic chopped
  • 1/2 onion cut into strips
  • 1-2 tbsp harissa paste
  • 4-6 large, ripe tomatoes grated on the large side of a box grater
  • soft vegan cheese


  • In a large cast iron frying pan over medium heat, heat the olive oil.
  • Add the onions and sweat them out for about 5 minutes, until they begin to soften and brown around the edges.
  • Add the peppers and toss well in the oil. Cook for an additional 5-7 minutes, until they are softened as well.
  • Add the garlic, and season with salt and pepper. Toss until you begin to smell the garlic.
  • Stir in the harissa.
  • Add the grated tomatoes and stir well. Turn down the heat to low and allow to simmer for about 15-20 minutes until the sauce is thickened.
  • Preheat your broiler and place the grate about 6" from the heat.
  • Remove the sauce from the heat. Using the back of your spoon, make little indentations in the sauce. Drop balls of the vegan cheese into the indentations (you can do this with eggs for a more traditional shakshuka if you are not vegan).
  • Place the pan in the oven under the broiler, and broil for about 5 minutes. Watch it carefully. You want the cheese to be browned, and the sauce to be bubbly.
  • Remove from the oven and serve with crusty bread.
Keyword gluten free, vegan