Vegetarian Şakşuka

Ingredients

The original Şakşuka typically includes ground meat, but in this vegetarian adaptation, we replace it with a variety of vegetables to maintain the dish's heartiness and flavor. By omitting the meat, we create a dish that is suitable for vegetarian diets while still capturing the essence of the original Turkish Şakşuka. We alse have the original recipe for Şakşuka, so you can check it out.

• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 eggplant, diced 1 eggplant, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 4 tomatoes, diced 4 tomatoes, diced
• 2 tablespoons tomato paste (30g) 2 tablespoons tomato paste (30g)
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili flakes (optional) 1/2 teaspoon chili flakes (optional)
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 18g, 10g
• Protein: 3g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Heat the olive oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan. Sauté until the onion becomes translucent.
3. 3.
   Add the diced eggplant, zucchini, red bell pepper, and yellow bell pepper to the pan. Cook for 5-7 minutes, or until the vegetables start to soften.
4. 4.
   Stir in the diced tomatoes and tomato paste. Mix well.
5. 5.
   Add the ground cumin, paprika, and chili flakes (if desired) to the pan. Season with salt and black pepper to taste.
6. 6.
   Reduce the heat to low, cover the pan, and simmer for 20-25 minutes, or until the vegetables are tender and the flavors have melded together.
7. 7.
   Remove from heat and garnish with freshly chopped parsley.
8. 8.
   Serve hot as a main dish or as a side dish.

Treat your ingredients with care...

• Eggplant — Before adding the eggplant to the pan, sprinkle it with salt and let it sit for 10 minutes. This helps remove any bitterness. Rinse the eggplant and pat it dry before cooking.
• Tomato paste — If you prefer a richer flavor, you can use sun-dried tomato paste instead of regular tomato paste.
• Chili flakes — Adjust the amount of chili flakes according to your spice preference. Add more for a spicier Şakşuka or omit them entirely for a milder version.

Tips & Tricks

• For a smoky flavor, you can grill the diced vegetables before adding them to the pan.
• Serve the Vegetarian Şakşuka with crusty bread or pita for a complete meal.
• Feel free to add other vegetables such as mushrooms or carrots to customize the dish to your liking.
• Leftovers can be refrigerated and enjoyed the next day. The flavors will further develop, making it even more delicious.
• Sprinkle some crumbled feta cheese or a dollop of Greek yogurt on top for added creaminess and tanginess.

Serving advice

Serve the Vegetarian Şakşuka as a main course accompanied by a fresh salad or as a side dish alongside grilled meats or roasted vegetables. It pairs well with a dollop of Greek yogurt or a sprinkle of crumbled feta cheese on top.

Presentation advice

Garnish the Vegetarian Şakşuka with a sprinkle of freshly chopped parsley to add a pop of color. Serve it in a shallow bowl or on a large platter to showcase the vibrant colors of the vegetables. Drizzle a little extra olive oil on top for a glossy finish.