Vegan Shakshuka

For this vegan version of Shakshuka, I have taken inspiration from the Indian pav bhaji

Shakshuka is a dish with origins in the Middle East and Africa. While it is usually made with eggs, it is surprisingly easy to adapt to a vegan diet. That’s because Shakshuka mainly refers to the tomatoey gravy to which the eggs are later added. Since the Shakshuka base is naturally vegan, all you need to do is substitute the eggs with any thing else that you prefer. As other bloggers will tell you, from brinjals (aka eggplants aka aubergines) to eggs made from tofu, the possibilities are endless.

I felt that the Shakshuka base is in many ways, similar to the base made for the Indian dish, pav bhaji. It’s true that you do not mash the Shakshuka the way you do for pav bhaji, but in essence, it is quite similar. (Not to mention that the Shakshuka is also often eaten with bread.) That’s why I took inspiration from the other important ingredient in pav bhaji – the potato – for my version of vegan Shakshuka.

Potato pairs very well with tomato and since it was originally from the same region as the tomato, I like to think of my vegan Shakshuka as the reuniting of two cousins 🙂

Give it a try!

Vegan Shakshuka With Potato recipe
Ingredients:
250 gms tomatoes, chopped
250 gms tomatoes, chopped and blended into a saucy paste
1 green capsicum (aka bell peppers), chopped
1 onion, chopped
1/4 tsp pepper powder
1/4 tsp red chilli powder
1 tsp cumin (jeera) powder
1/4 tsp red chilli flakes
1/3 cup olive oil
3 cloves garlic, finely chopped
Salt to taste
1 cup water
1 potato
Pinch of turmeric powder

Method:
In a pan, heat the oil. Add in onions, capsicum, garlic, and all the spices. Add salt and sauté for a few minutes.

Once the onions have cooked, add the chopped tomatoes and the tomato paste. Add water and cover the pan. Let the vegetables cook thoroughly and the sauce thicken. Keep the flame low to ensure that your dish doesn’t get burned in the process.

In another pan, take about 1/3 to 1/4 cup water and add a pinch of turmeric powder. Cut the potato into round pieces and place them in the pan such that they don’t touch each other. When they are half boiled, take them out. At this stage, in case you are not happy with the shape, you can use a mould to cut it into a perfect round.

Uncover your Shakshuka pan and place the potato pieces on the gravy. (If you have extra potatoes, mash them and sprinkle on the gravy for the pav bhaji effect.) Cover and let the Shakshuka simmer for a couple more minutes till you are sure the potatoes have completely cooked.

Serve warm with bread.