Our Favourite Vegan Shakshuka Recipes

Shakshuka is a popular dish right across the globe, but originates in the Middle East where it’s traditionally served with poached eggs cooked in the sauce. We’ve got some irresistible plant-based offerings that you’ll want to make right away.

Planted vegan shakshuka recipe

We didn’t have to search for long to find this recipe that comes from one of our guest writers, Georgie Mullen. 

Falafel shakshuka 

This simple yet powerful recipe will elevate your Sunday brunch game. It’s a deep tomato and falafel vegan shakshuka that’s slightly sweet, spicy and has a real depth of flavour. The recipe calls for harissa paste, which if you’re new to, will change your world! 

Georgie recommends pairing this vegan shakshuka with Val’s four-ingredient flatbread and your favourite oat-milk coffee for an ultimate brunching fiesta. 

More vegan shakshuka recipes 

In case you’re coming back for seconds, here are some more delicious plant-based shakshuka recipes for you to try. 

Shakshuka with chickpea ‘eggs’

Photo credits: Zen and Zaatar

This creative recipe from Zen and Zaatar is simple yet bursting with flavour. It’s made from a tangy tomato and red pepper sauce and soft baked chickpea ‘eggs’. The chickpea eggs should be soft on the inside and form an amazing crust when baked. Perfect with a drizzle of olive oil over the top.

Zingy loaded shakshuka 

Photo credits: Lazy Cat Kitchen

This mega vegan shakshuka recipe from Lazy Cat Kitchen is loaded with goodies. From smokey aubergine to al dente garden peas and topped with spiced silken tofu, it’s a meal you won’t forget in a hurry. Be sure to have plenty of crunchy toast at the ready for this recipe. 

All that’s left for you to do is decide which recipe you’ll make first! Be sure to let us know in the comments section below.