Veggan shakshuka

Name: Veggan shakshuka
Prep time: 10 min
Cook time: 20 min
Yield: 2 servings
Ingredients: 2 tbsp olive oil; 1 medium onion, diced; 1 red bell pepper, diced; 3 cloves garlic, minced; 1 can (400g) crushed tomatoes; 1 tsp cumin; 1 tsp paprika; 4 eggs; to taste salt and pepper

Eggs poached in a spiced tomato and pepper sauce — a naturally veggan classic, no conversion needed.

breakfast
high-protein
one-pan
gluten-free

Shakshuka with two poached eggs in tomato sauce in a cast iron pan

Prep 10 min

Cook 20 min

Servings 2

Ingredients

2 tbsp olive oil
1 medium onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 can (400g) crushed tomatoes
1 tsp cumin
1 tsp paprika
4 eggs (the veggan element — free-range recommended)
to taste salt and pepper

Steps

Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, cook until soft, about 5 minutes.
Add garlic, cumin, and paprika. Cook for 1 minute until fragrant.
Pour in crushed tomatoes, season with salt and pepper. Simmer 10 minutes until slightly thickened.
Make 4 small wells in the sauce and crack an egg into each.
Cover and cook 5-8 minutes until egg whites are set but yolks remain runny.

Shakshuka is one of the clearest examples of what makes veggan distinct from vegan: eggs aren’t a substitute here, they’re the entire point. This version keeps everything else — the vegetables, the spice base — squarely plant-based, with eggs as the sole animal product.