Shakshuka Vegan

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This North – African inspired vegan shakshuka aka. eggplant stew with zucchini and tomatoes is low carb, gluten free and bursting with fresh flavor. Made with a handful of simple ingredients in under 45 minutes including prep time. Tastes great served with bread, over rice or couscous. Also hearty enough serve as a meal on its own.

What is vegan shakshuka

Shakshuka is a North African one pan meal of poached eggs in a spicy tomato and pepper sauce! It’s so yummy with a great hint of cumin and cilantro, so much easier to make and versatile. This vegan version of shakshuka is cooked like shakshuka, except there’s loads of eggplant and zucchini and no eggs.

The first time I made it I actually wanted to make shakshuka with feta, but then I didn’t have feta and enough eggs home. So I ended up making this dish. Made with eggplant, zucchini, canned tomatoes, bell peppers, onion, garlic and cilantro and seasoned with cayenne pepper, freshly ground pepper, smoked paprika, chili flakes, salt and ground cumin. Goes well with a slice of bread, over rice or couscous. Also hearty enough to eat just like that.

What you’ll need to make eggplant stew with zucchini

  • 2 large eggplant, (600 g/ 1.3 lbs)
  • 2 medium zucchini (500 g/ 1.1 lbs)
  • 1 medium onion
  • 15 g/ ½ oz cilantro (about 4 tablespoons finely chopped)
  • 2 large bell peppers, 300 g/ 0.66 lbs
  • 1 teaspoon of cumin
  • 1½ teaspoons salt
  • 1 teaspoon cayenne pepper
  • 3 cloves of garlic
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 700 g (about 1 2/3 lbs/ ) pureed tomatoes (or canned diced tomatoes )
  • 100 ml (about ½ cup/ 3.5 fl.oz) water
  • 3 tablespoons olive oil

How to make vegan shakshuka

Wash eggplant and zucchini and pat dry with paper towels. Then cut off the top and bottom of both eggplant and zucchini and cut into bite-sized pieces.

Peel and finely chop onion and garlic. Cut bell peppers, remove the core and cut into small slices. Then finely chop cilantro.

Heat olive oil in a large skillet and brown the eggplant for about 5 minutes, turn halfway.

Add zucchini, mix well and fry for another 5 minutes.

Add onion, garlic and bell pepper and let also cook for about 5 minutes.

Stir in tomatoes and water. Then add salt, cumin, cayenne pepper, smoked paprika, chili flakes and chopped cilantro and combine well.

Bring to a boil. Reduce the heat and let simmer for about 15 minutes, uncovered. Keep stirring in between.

Remove from the heat and top with chopped cilantro, if desired. Enjoy

More recipes with eggplant

Shakshuka vegan

This North – African inspired vegan shakshuka aka. eggplant stew with zucchini and tomatoes is low carb, gluten free and bursting with fresh flavor. Made with a handful of simple ingredients in under 45 minutes including prep time. Tastes great served with bread, over rice or couscous. Also hearty enough serve as a meal on its own.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: African, North African
Keyword: eggplant shakshuka vegan, gluten free, keto, Low carb, paleo, shakshuka, Vegan, vegan shakshuka recipe
Servings: 5 Servings
Author: Ester from esterkocht.com

Ingredients

  • 2 large eggplant 600 g/ 1.3 lbs
  • 2 Zucchini 500 g/ 1.1 lbs
  • 1 onion medium
  • 2 large bell peppers, 300 g/ 0.66 lbs
  • 3 garlic cloves
  • 1 teaspoon cumin
  • teaspoon salat
  • 15 g/ ½ oz cilantro about 4 tablespoons chopped cilantro
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 700 g (about 1 2/3 lbs) pureed tomatoes (or canned diced tomatoes)
  • 100 ml (about ½ cup/ 3.4 fl.oz) water
  • 3 tablespoons olive oil

Instructions

  • Wash eggplants and zucchini and pat dry with paper towels. Then cut off the top and bottom of both eggplants and zucchini and cut into bite-sized pieces. Peel and finely chop onion and garlic. Cut bell peppers, remove the core and cut into small slices. Then finely chop cilantro.
  • Heat olive oil in a large skillet and brown the eggplant for about 5 minutes, turn halfway. Add zucchini, mix well and fry for another 5 minutes. Add onion, garlic and bell pepper and let also cook for about 5 minutes.
  • Stir in tomatoes and water. Then add salt, cumin, cayenne pepper, smoked paprika and chopped cilantro and combine well. Bring to a boil. Reduce the heat and let simmer for about 15 minutes, uncovered. Keep stirring in between. Remove from the heat and top with chopped cilantro, if desired. Enjoy

Did you make this vegan shakshuka recipe? I’d love to hear from you! Simply write a review and add rating to it.

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