There’s something magical about that first bite of warm, spiced tomato stew. You know the one — comforting, rich, and bubbling like it’s got something to say. This time, though, it’s not your usual egg-laced shakshuka. This is the eggless, fully vegetarian shakshuka you didn’t know you needed.

It’s a spin that keeps the soul of the original intact but makes room for plant-based folks — or those just looking to shake up brunch a bit. I’ve made this version more times than I can count, especially when the fridge offers up that glorious mishmash of leftover vegetables.

And let me tell you — this shakshuka vegan recipe doesn’t play second fiddle to its eggy cousin. It’s got attitude, depth, and color. Works for breakfast, sure. But also dinner. Midnight snack? Absolutely.

Active Time: 20 minutes
Total Time: 35 minutes
Servings: 2

Ingredients

You’ll need some pantry staples and a few fresh favorites. Keep it simple or build it up—your skillet, your rules.

  • Olive oil (2 tbsp)
  • 1 red onion, diced small
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 zucchini, chopped into small cubes
  • A can of crushed tomatoes (14 oz)
  • Ground cumin (1 tsp)
  • Smoked paprika (½ tsp)
  • Turmeric (½ tsp)
  • Salt and black pepper to taste
  • A generous handful of baby spinach (1 cup)
  • Chickpeas, cooked (½ cup)
  • Chopped parsley for serving
  • Optional: tofu or vegan feta crumbled on top

Instructions

Preparation

First things first — grab a big pan. This dish needs space to breathe.

Heat up your olive oil, then throw in the red onion. Let it cook until it softens and starts to smell sweet, around 3–4 minutes. Add garlic and stir quickly — don’t let it brown too much.

Then the bell peppers and zucchini go in. Let them cook down for about 6 minutes, until they soften up and your kitchen starts to smell like a Mediterranean café.

Cooking

Now it gets exciting.

Stir in your cumin, paprika, and turmeric. Let those spices wake up for a minute. Then pour in the tomatoes—slowly, like you mean it. Give everything a good mix and let it simmer gently.

You’ll want to keep it uncovered. Watch as it thickens and starts looking like something you’d want to dive into.

About 10 minutes in, add the spinach and chickpeas. They’ll slide in right at the end, just enough to cook but still keep their bite.

Want a green shakshuka vegan spin? Use tomatillos or a bright salsa verde, swap spinach for kale, and you’ve got a new vibe entirely.

Serving

You could serve this in a fancy bowl, but I say let it stay in the pan. It’s that kind of dish — messy in the best way.

Top with parsley. Maybe a few dollops of plant-based feta or crumbled tofu. Something creamy to balance that fire.

And don’t forget something to scoop it with: crusty bread, warm pita, or even a spoon.

Nutritional Value Per One Serving

Nutrition Facts
One generous bowl (minus any toppings):

  • Calories: 270
  • Total Fat: 10g
  • Saturated Fat: 1.5g
  • Cholesterol: 0mg
  • Sodium: 480mg
  • Total Carbohydrates: 34g
  • Dietary Fiber: 9g
  • Sugars: 9g
  • Protein: 10g

Tips and Variations

This dish can go in so many directions, and honestly, it’s hard to mess up. Here’s what’s worked for me:

  • Heat it up – Add chili flakes, harissa paste, or even a fresh green chili.
  • Creamy fix – A swirl of coconut cream or cashew sauce takes it somewhere new.
  • Add texture – Roasted eggplant, sweet potato, or mushrooms add heft and earthiness.

Got leftovers? Even better the next day. Flavors get bold and deeper. Throw it into a wrap or over rice — you’ll thank me later.

Conclusion

This isn’t just a recipe — it’s a habit. Once you make this vegetarian shakshuka without eggs, it becomes one of those reliable, go-to meals that always delivers.

It’s unfussy but rich. Quick, but layered. Flexible, but never boring.

So whether you call it shakshuka vegan, green shakshuka, or just that damn good tomato stew — you’ll come back to it. Again and again.