If you’ve never heard of Shakshuka, meaning “all mixed up,” it is a beautiful + simple smokey one-skillet North African/Middle Eastern spiced tomato, garlic + pepper dish typically served with poached eggs on top + bread on the side. It used to be my go-to brunch choice so when I saw a picture of it while reading through my Bon Appétit magazine my eyes lit up + I knew I had to make my own vegan/plant-based version of the classic!
For added delicious plant-based power + creaminess I add butter beans + dairy-free coconut yogurt instead of the eggs. The butter beans are large, creamy + filling while the coconut yogurt adds a cool, smooth aspect to the dish. I also throw in spinach or greens for some extra greens. I could see this being great with some other vegetables like eggplant or mushrooms if you want to play with ingredients!
The base of Shakshuka is tomatoes, spices, peppers, onions + garlic. This is how we’re going to create the smokey, spicy flavor you are going to love!
Once you sauté the onions, peppers, garlic + spices the fragrance all together is seriously intoxicating!
Butter beans were the first thing I thought of when I knew I’d be passing on the eggs because they are so big + creamy however I could see chickpeas being amazing also. If I were to do a bigger serving I’d probably add both!
After all the ingredients are in + simmering the sauce becomes thick + turns this gorgeous, deep reddish-brown color. That’s how I know it’s time to garnish + dip my bread in! I used homemade gluten-free chapati that I learned how to make in the GFBA as my bread of choice but any warm bread will be great. You just want a way to dip + scoop all the flavors! This would also be great over basmati rice if you want to forgo the bread all together.
- ¼ cup olive oil
- 1 medium ( ~1½ c or 155 g) yellow onion, diced
- 1 large (~1⅓ c or 200 g) red bell pepper, deseeded + diced*
- 3 cloves of garlic, thinly sliced
- 1 tsp cumin
- 1 tbsp paprika or smoked paprika
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 tsp all spice (optional)
- Pinch of cayenne, depends on how spicy you like it (optional)
- 1 14 oz (400 g) can of butter beans, rinsed + drained
- 1 14.5 oz (411 g) can of fire roasted crushed tomatoes
- pinch of coconut sugar or sugar of choice (optional)
- 2 handfuls of spinach**
- ¼ cup UNSWEETENED coconut yogurt
- fresh chopped parsley (optional)
- heat the olive oil in a skillet (I used a 10¼ inch cast iron) on medium-high heat + sauté the onions for a few minutes until fragrant
- add the bell peppers + continue sautéing until softened, approximately 3 minutes
- add the garlic, cumin, paprika, sea salt, pepper, all spice, + cayenne. cook until garlic is softened, approximately 2 minutes
- add the butter beans + cook another minute to incorporate the flavors
- add the crushed tomatoes + coconut sugar, stir + simmer for a few minutes. it should become thick + become a deep reddish-brown color
- taste. does it need anything? add now! for spice add cayenne, for sweetness add sugar, etc.
- turn off the heat + fold in the spinach
- top with coconut yogurt + sprinkle the chopped parsley. serve immediately with warm toasted bread or flatbread of choice so it acts like a spoon that you can scoop + dip in the sauce!
**any greens would be great here. try Swiss chard or kale!