Vegan Shakshuka

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Vegan Shakshuka

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Adjust Servings:
5 ripe Tomato
1 cup Tomato sauce
3 tablespoons Sun-dried tomatoes
1/2 cup roasted Sweet bell peppers
2 tablespoons Olive oil
1 teaspoon smoked Paprika
1 teaspoon ground Cumin
1 tablespoon Dried onion
1/2 teaspoon Garlic powder
A pinch White pepper
1 teaspoon Vegetable powder
1 can Ackee fruit
4 tablespoons fresh Parsley
1/2 cup Vegan feta cheese
To taste Chili pepper

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How do you make Shakshuka without eggs? Here we’ve used Jamaican ackee fruit, an all natural ingredient whose flavour and texture resembles the egg. This recipe is stunning: you will want to scoop out every single bit from your plate!

  • 30 minutes
  • Serves 4
  • Easy




This Mediterranean dish has many names: in Turkey it’s called Menemen, in Italy it’s called “Uova all’Inferno” (Eggs in Hell), but the names it is most known with is from Arabic, Shakshuka. In spite of the fact that Shakshuka is made with eggs, there are many ways of veganize it. This recipe uses Jamaican ackee fruit, whose flavour and appearance is very similar to eggs.

Shakshuka is basically made of a based of cooked tomatoes and peppers in a spiced oil, with the addition of poached eggs, feta crumbles and fresh parsley. The dish is accompanied with toasted bread, naan or any other type of flatbread. Here, I have substituted the eggs with Ackee fruit and Greek feta with vegan feta cheese. This version of Shakshuka is also gluten-free and low-FODMAP.

Result? We scooped every single bit of this Shakshuka out of the plate!

Vegan Shakshuka is very easy to prepare: first, dice the tomatoes and peppers. Then, heat the olive oil in a skillet, add the spices and cook for 1-2 minutes until they release their scent. Add the diced vegetables, cook them, for 10 minutes, then add the tomato sauce, parsley, and ackee fruit. Transfer the skillet to the oven and bake for 10 minutes. Finally, take out of the oven, sprinkle with vegan feta cheese and more fresh parsley and serve.

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5 minutes

Slice and dice the veggies

Rinse well the tomatoes, then dice them. Slice the roasted peppers and set aside. Crumble the vegan feta cheese and set aside.

5 minutes

Prepared the spiced oil

Heat the olive oil in a skillet. Add the onion, cumin, paprika, garlic powder, and chili pepper flakes (if desired). Stir to combine and cook for 1-2 minutes until the scent of spices gets released.

15 minutes

Cook the Shakshuka

Pre-heat the oven at 350 degrees. Add the diced tomatoes, roasted peppers, and sun-dried tomatoes. Cook for 10 minutes, stirring from time to time. Stir in half of the fresh parsley, then add the ackee fruit. Stir and cook for another 5 minutes and take off the heat.

10 minutes


Put the skillet in the oven and bake for 10 minutes.

5 minutes

Garnish and serve

Take the skillet out of the oven, sprinkle with fresh parsley and the vegan feta cheese. Serve with toasted bread.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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