The Plant Based School
Shakshuka is a dish of eggs poached in a rich tomato sauce that has existed in Mediterranean cultures for centuries. This vegan shakshuka recipe uses potatoes and beans instead of eggs for a healthy and delicious breakfast, brunch, or dinner.
When Louise and I were working in Dublin—Ireland, shakshuka was one of our favourite dishes for our Sunday brunch. We would go to this tiny little place on Bath Ave called Juniors, and we would eat ourselves into an afternoon-long food coma. We weren’t vegan at the time, and so the shakshuka was with two large eggs in it.
Fast-forward a few years and we are both vegans. Sadly, we realized that it is not easy to find a good vegan shakshuka around. And so, a couple of weeks ago we made our own. The result was so delicious that we decided to make another one, but this time with potatoes and Italian spices instead. And it was a success!
For the ingredients, you’ll need tomatoes and small, yellow potatoes. If you live in a country with good tomatoes, then go for fresh, red, extra-ripe tomatoes. On the other hand, if you don’t have access to good tomatoes, then get some Italian canned whole peeled tomatoes. Add some tomato paste to give the sauce extra richness.
You’ll need fresh or canned white or cannellini beans. You can sub these with most other legumes such as chickpea, black-eyed beans, other beans, etc. Onion, celery, carrot, and garlic form the base for many Italian-inspired dishes. Chop them up and gently fry them in some olive oil to give max flavour to your dish (soffritto). Since this is an Italian version of shakshuka we use bay leaves, rosemary, thyme, and chili flakes. You can sub these with the traditional shakshuka spices (cumin, paprika, cayenne pepper, nutmeg).
Lastly, you’ll need extra virgin olive oil, a must in most Mediterranean recipes, flat-leaf parsley, and fresh spinach to add on top. Enjoy!
Vegan Mediterranean-Inspired Shakshuka With Potatoes and Beans
- 28 oz whole peeled tomatoes, canned (800 grams)
- 8 small potatoes (300 grams)
- 1 cup white beans (150 grams)
- 1 handful flat-leaf parsley (20 grams)
- 1 stalk celery
- 1 small carrot
- 1 white onion
- 2 cloves garlic
- 2 tbsp extra virgin olive oil
- 2 tbsp tomato paste
- 3 cups water
- 2 bay leaves
- 5 sprigs thyme
- 1 sprig rosemary
- 2 tsp salt
- ½ tsp chili flakes
- Finely chop onion, celery, carrot and garlic
- Peel the potatoes and set aside in bowl with cold water
- In a cast iron pan or stainless steel pan, fry carrot, celery, onion and garlic in olive oil on medium heat for three minutes.
- Add one cup of water, tomato paste, salt and chili flakes. Stir continuously to create a curry-like paste. Let cook this paste for two mins.
- Turn the heat to medium-low and add the pelati tomatoes, crush the tomatoes gently with a wooden spatula and stir well.
- Once tomatoes are crushed, add thyme, rosemary and bay leaves.
- Add the peeled potatoes and three cups of water, let simmer for 30 minutes on low-medium heat.
- Add the white beans and stir well, let simmer for another 15 minutes, or until potatoes are cooked and can be pierced with a fork.
- Let cool ten minutes before serving, this will increase intensity of flavour.
- Serve with a slice of thick sourdough bread or your favourite grain (rice, couscous, and buckwheat all go amazingly well with this dish).
If you enjoyed my vegan Shakshuka dish, try making this vegan Mediterranean risotto with chickpeas and a creamy cashew sauce. According to the recipe’s author, “this vegan risotto’s creaminess is accomplished using cashews, marinated artichokes, lemon juice, nutritional yeast, salt, and garlic cloves.”
This recipe was republished with permission from The Plant-Based School.