Delicious Vegan Shakshuka

I love shakshuka (spicy rich spicy tomato sauce, usually with eggs) and have made it lots of times for my friends – they all love it. I think it’s the perfect veggie sharing dish as it’s super tasty, substantial and seems to goes down well with both vegetarians/vegans and meat eaters alike. I think it’s best eaten with big chunks of fresh sourdough, hummus and salad.

Since becoming plantbased however, I haven’t made shakshuka and I’ve been missing it’s rich tomatoey goodness. But what to replace the eggs with? I think that tofu, avocado, aubergine and sweet potato all work well, but I finally  decided on baked sweet potato. It’s really good.

In my Shashuka recipe I skin fresh tomatoes as I think this really enhances the favour of the sauce but if you’re pushed for time you could use good quality tin tomatoes or pasata.

Once you’ve mastered this delicious tomato sauce  you can experiment and add in all sorts of other tasty extras such as olives, capers, vegan shakshukaspinach, kale or mushrooms.



vegan shakshuka


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  2 servings
  15 minutes preparation time
  30 minutes cook time


  • 1 large sweet potato sliced into chunky slices
  • 2 tbsp olive oil
  • Salt and pepper
  • Smoked garlic powder (optional)
  • 2 red or orange peppers sliced length ways
  • 2 tbsp olive oil
  • 6 tomatoes
  • 6 spring onions roughly chopped
  • 4 cloves garlic sliced
  • 1 tsp cumin seeds
  • Handful coriander
  • Pinch chilli flakes
  • Optional extra add ins; olives, capers, spinach, kale, mushrooms
  • Cashew cheese



  1. Put the sweet potato slices onto a baking tray and coat in the oil, salt and pepper. Place in a pre heated oven on medium heat for 45 minutes turning occasionally.
  2. Char-grill the peppers on a griddle pan (high heat) for aprox 15 minutes turning frequently until nice and charred on both sides. Set aside and when they are cool chop quite finely.
  3. Pop the tomatoes in a large bowl and pour over boiling water, when the skin begins to spilt remove from the water and peal off the skin. Remove the seeds and juice from inside the tomatoes and then cut into quarters. Set aside.
  4. Pour the olive oil into the pan and add the sping onion, garlic and cumin. Fry on a medium heat until just starting to colour and get soft. Add the tomatoes, peppers, chilli flakes, salt and pepper. Simmer for 15-20 minutes until soft. Note, you may need to keep adding a little water if the mix is getting too dry.
  5. Some other things I like to add in if I have them to hand; a handful sundried or sun blush tomatoes, olives, capers, more chilli, kale.
  6. Place the sweet potato slices on top to serve and dollop in some cashew cheese. Great with chucks of bread and salad.


Thank you so much for following my blog and cooking my recipes!

Did you know that I have a new cookbook?

It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!


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  1. Janine on February 25, 2016 at 7:42 pm

    Looks incredibly delicious and sounds so easy ! You definitely need a cook book. Already thought about it?

    • Niki on February 25, 2016 at 10:23 pm

      Aww thank you Janine! Sure have.. Soon I hope! ????????????

  2. […] cumin seeds combined with spiced tomatoes for a delicious breakfast Shakshuka. Combine cumin with black mustard seeds and turmeric as a base for any curry dish, and add cumin to […]

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