If you haven’t had shakshuka before, you are in for a treat! This dish is loaded with a plethora of vegetables in a thick tomato sauce, topped with a flavor-packed tofu scramble, and ready in less than 30 minutes!This eggplant shakshuka is perfect for breakfast, lunch or even dinner, and is SO easy to make. We love the fact that this dish uses simple and readily available ingredients and can be modified as you desire! Don’t have access to Anaheim peppers? Just add more bell peppers! No olives? opt for capers or simply just leave it out! Not a fan of parsley? Cilantro makes a great substitute and pairs well with the flavors of the dis–the list can go on and on. We have seen so many different takes on this recipe, so we encourage you to make it your own and have fun with it!This dish is inspired by the many vegan shakshuka’s I enjoyed on my trip with Vibe Israel this past March (pictured above). It was the first time I had tried or even heard of the dish, and I knew that I had to recreate it as soon as I returned home. The egg and vegetable form of this dish actually originates from Tunisia and is popular in the Middle East and North Africa. I am excited to share my spin on it with you today!We love to serve our eggplant shakshuka alongside our homemade pita bread or fresh sourdough from our local farmers market. It really steps up the dish and makes it much more filling and satisfying. Plus there is nothing better than fresh warm bread, right?! If you make this eggplant shakshuka, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!Print
If you haven’t had shakshuka before, you are in for a treat! This dish is loaded with a plethora of vegetables in a thick tomato sauce, topped with a flavor-packed tofu scramble, and ready in less than 30 minutes!
- 2 tablespoons extra virgin olive oil
- ½ cup yellow onion, finely diced
- 1/2 medium red bell pepper, diced small (about 1/3 cup)
- 1 anaheim pepper, seeds removed and diced small (about 1/2 cup)
- 4 cloves garlic, finely minced
- 1 small (6-inch) eggplant, diced small
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Pinch of cayenne pepper
- Optional spices: 1/8 teaspoon each of cinnamon and ground coriander
- 1 (28 oz.) can fire roasted whole peeled tomatoes*
- 3 tablespoons tomato paste
- 1 teaspoon coconut sugar
- 1 bay leaf
- 1/4 cup chopped fresh parsley leaves + more to top
- 5 kalamata or green olives, pitted and sliced + more to top
- Salt and pepper, to taste
- 1/2 recipe of our Tofu Scramble* (minus the vegetables and beans)
- Pita bread, to serve
- Heat 1 tablespoon of olive oil in a large cast-iron skillet (or rimmed metal pan) over medium heat. Add the onion, bell pepper, Anaheim pepper, and garlic. Sauté for 3-4 minutes or until soft and fragrant. Add the spices and cook for 1 minute more.
- Add the eggplant and sauté for an additional 3 minutes or so until it begins to soften, adding more oil if needed.
- Mix in the can of tomatoes, tomato paste, sugar, and bay leaf. Allow the tomatoes to cook down, stirring occasionally, for about 15 and 20 minutes or until it resembles a chunky sauce.* If you have not already prepared the tofu scramble, you can do it now to save time.
- Remove the bay leaf and season with salt and pepper to taste.
- Top with the tofu scramble along with a garnish of olives and parsley. Serve as is or with pita bread, pasta or your bread of choice.
- If you don’t have fire roasted, no worries! A 28 oz. can of regular tomatoes will work just fine.
- If you would prefer a smoother texture, you can scoop 1/2-3/4 of the sauce in the blender and blend until smooth and then add it back in.
- Store leftovers covered in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat on the stovetop until completely warmed through.
- The nutrition facts do not take into consideration the salt to taste or the pita bread to serve.
Nutrition facts label provided by Nutri Fox.
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