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Plant-based Shakshuka

This is a delicious plant-based, oil-free version of a North African traditional recipe. It makes a nutritious breakfast/brunch dish. Shared by Gillian.

Time 30 minutes
Skill Level Easy

Ingredients List


Serves 4
  • low-salt vegetable stock , for sautéing
  • 1 red onion , finely sliced
  • 1 stick celery , finely sliced
  • 1 red pepper , finely sliced
  • 1 garlic clove , crushed
  • 1 tsp heaped smoked paprika (or to taste)
  • 1/4 tsp chilli flakes (or to taste)
  • 1 tbsp tomato paste
  • 14 g tin of chopped tomatoes
  • 9 g cherry tomatoes , halved
  • 2 large handfuls of spinach leaves / baby kale torn into small pieces
  • salt and pepper , to taste
  • 2 tbsp tahini
  • 1 tbsp reduced salt soy sauce , reduced salt
  • 1 tbsp lemon juice
  • 1-2 tbsp warm water
  • Plant-based plain yoghurt (to serve - optional)
  • 2 avocados , halved and sliced (to serve - optional)
  • Handful fresh coriander leaves (to serve - optional)
  • sourdough toast (to serve - optional)


  1. In a large, non-stick pan gently sauté the onion over a medium heat in a little of the stock until soft.  Add the celery and red pepper, and continue to cook until they also start to soften, stirring regularly and adding more stock if required to prevent sticking.  Stir in the crushed garlic and cook for 1 minute more. 
  2. Add the tomato paste, tinned tomatoes and cherry tomatoes, smoked paprika and chilli flakes, along with a good splash of water.  Bring to a simmer, then reduce the heat, cover and simmer for 10 minutes. 
  3. Meanwhile, make the tahini drizzle, by combining the tahini, soy sauce and lemon juice in a small bowl, then mixing in 1-2 tbsp of warm water until you reach the desired consistency. 
  4. Finally stir the spinach or kale into the pan and continue to cook until wilted.  Taste and adjust the seasoning with salt and pepper. 
  5. Serve on warmed plates/bowls with a dollop of yoghurt, some avocado slices, coriander and tahini drizzle, accompanied by sourdough toast.


The base can easily be batch-cooked and frozen. 

To freeze, complete the recipe to the end of step 4.  Cool and transfer to a freezer proof container/containers. Defrost in the fridge overnight and reheat in a pan until piping hot.

Serve with the additional fresh ingredients as per the recipe.