Vegetarian Recipes

Shakshuka

Maybe it’s an unpopular opinion, but I prefer a savory breakfast to a sweet breakfast 10/10. I’m even happier when my breakfast has a spicy kick to it, and this simple Shakshuka recipe delivers! Loaded with fragrant spices, this hearty and filling homemade Shakshuka pleases all the senses with great textures, deep flavors, and a beautiful red color that comes out of the oven sizzling hot. You won’t be disappointed. Not to mention, the leftovers are even better, making this vegetarian budget-friendly staple a regular in my breakfast recipe rotation.

What is Shakshuka?

Shakshuka, also known as shakshouka and chakchouka, is believed to have originated in Tunisia and is a staple dish in many North African and Middle Eastern countries. In some Arabic dialects, “shakshuka” translates to “all mixed up’ or “mixture,” which perfectly describes this flavorful recipe. Eggs are gently poached in a spicy red pepper and tomato sauce, which is seasoned with fragrant spices like cardamom, cumin, paprika, and chili powder. It’s a one-pan meal often served for breakfast, but I’d never say no to having it for dinner!

Here’s what you’ll need to make this easy shakshuka recipe:

Olive Oil: Softens the veggies and adds some healthy fats.
Vegetables: Yellow onion, red bell pepper, and celery add texture and bulk out the sauce.
Seasonings: Salt, black pepper, smoked paprika, cumin, and cayenne pepper are traditional seasonings in many egg shakshuka recipes. I also add oregano, cinnamon, and cardamom for even more depth of flavor. (If cardamom isn’t a spice you often gravitate towards, I recommend giving it a try! It adds so much warmth and complexity to dishes, like in this recipe or these chai spiced scones.)
Jalapeño: I said I love a spicy kick! If you’re not into spicy, you can skip the cayenne and add only 1 jalapeño, or skip the jalapeño altogether and add a green bell pepper.
Garlic: A staple in many savory recipes.
Canned Fire Roasted Diced Tomatoes: Adds a smoky note to the sauce. Plain diced tomatoes will also work.
Tomato Paste: Creates an even richer tomato flavor.
Lemon: I use the zest from a lemon and one tablespoon of lemon juice to brighten up the flavors.
Sugar: A small amount of sugar helps balance out the acidity of the tomatoes.
Water: Depending on how thick you like your sauce, you can add a little water to thin it out.
Eggs: Use as many or as few eggs as you like, depending on how many servings you want. You don’t even need to use eggs if you want to make a vegan version or you don’t like eggs! The tomato sauce is flavorful enough on its own, and you can skip the oven step altogether if you don’t use eggs.
Fresh Parsley: For garnishing.

What Else Can I Add?

This is a great ‘clear your fridge out’ recipe because it’s so forgiving and tastes great no matter what you throw in. Here are some fun variations you can try:

Add in extra veggies like zucchini, mushrooms, or spinach.
Pour in some canned chickpeas or beans to make a smoky white bean shakshuka.
If you eat meat, cook up ground beef or sausage before adding the other ingredients.
Switch out the fresh jalapeño for canned green chilies and use cilantro instead of parsley for a southwestern twist (like in this salsa poached eggs recipe!)
Olives, capers, or artichoke hearts would also be delicious additions to the sauce.
Top with crumbled feta or dollops of labneh (cheese made from strained yogurt) for a creamy, tangy contrast.

Shakshuka is often compared to other baked egg recipes, such as Italian eggs in purgatory. While they’re prepared in a similar way (eggs cooked in tomato sauce), eggs in purgatory have a more Italian influence, with ingredients like basil and Parmesan. This differs from shakshuka, which has North African and Middle Eastern flavors, utilizing spices like cumin and cardamom. Also, eggs in purgatory recipes don’t usually include red bell pepper—a staple in shakshuka. Both are delicious in their own right but originate from different regions and have distinct flavor profiles!

Serving Suggestions

My family loves this recipe served with sliced avocado and fresh pita bread. A side of white bean hummus or falafel would be delicious, too! But whatever you do, you MUST serve this with some sort of bread to soak up all of that delicious sauce—a slice of no-knead bread, homemade garlic bread, or even focaccia rolls—anything you like! A side salad like our Mediterranean tuna salad, falafel salad, or even this street corn salad would be perfect for lunch or dinner.

How to Store

This recipe tastes just as good when served as leftovers! Let your baked shakshuka cool completely before storing in an airtight container in the fridge for 1-2 days (with eggs) or 3-4 days (without eggs). For freezing, remove the eggs and store in a freezer-safe container for up to 6 months. Let it thaw before reheating on the stove top. You can always add fresh eggs when reheating for a hot breakfast or dinner option!

Overhead view of shakshuka on a plate with avocado and pitta bread.

Shakshuka Recipe

This simple Shakshuka recipe features poached eggs in a tomato sauce seasoned with warming spices. Easily customized and totally vegetarian!

Course Breakfast, Dinner

Cuisine Tunisian

Total Cost ($10.15 recipe / $2.53 serving)

Prep Time 5

Cook Time 34

Total Time 39

Servings servings (1.5 cups per serving)

Calories 210kcal

Author Jess – Budget Bytes

Equipment

Cast Iron Skillet

Ingredients

3 Tbsp olive oil $0.57
1 large yellow onion, diced $0.94
1 red bell pepper, diced $1.48
2 jalapeño, seeded and diced $0.80
5 ribs celery, diced $0.75
2 tsp salt $0.02
2 Tbsp smoked paprika $0.98
1 ½ tsp cardamom $1.02
¼ tsp cinnamon $0.02
¼ tsp cayenne pepper $0.06
1 tsp oregano $0.21
1 tsp cumin $0.08
½ tsp freshly cracked black pepper $0.04
4 cloves garlic, minced $0.12
1 14.5 oz can fire roasted diced tomatoes, with juices* $1.23
2 Tbsp tomato paste $0.14
1 lemon, zested + 1 Tbsp juice $0.68
2 tsp sugar $0.01
1 cup water, as needed $0.00
3 eggs (optional)** (see note) $0.90
2 Tbsp fresh parsley for garnish $0.10

Instructions

Preheat oven to 350 degrees. Drizzle olive oil in a large, oven-safe skillet or oven-safe sauté pan and add diced yellow onion, diced red bell pepper, seeded and diced jalapeño, and diced celery. Add salt, smoked paprika, cardamom, cinnamon, cayenne pepper, oregano, cumin and black pepper.
Stir and cook down on medium heat until all vegetables are softened and spices are fragrant, about 10-12 minutes.
Add minced garlic, fire roasted diced tomatoes with juices, tomato paste, lemon zest and juice, and sugar. Stir and cook an additional 10 minutes, until fragrant and well-combined. Add water, as needed to thin out the sauce if you want it to be a little more brothy and less thick. I like mine to be the consistency of a hearty stew or chili, but not pasty.
Make egg-size dents in the sauce with the back of a large spoon or a ladle, and crack an egg into each spot. You can add one egg for however many people you are trying to serve.**
Transfer the pan with the eggs to the preheated oven for 8-12 min until the egg whites are opaque.*** Top with black pepper and fresh parsley.
Serve with toasted pita and fresh avocado (optional). Enjoy!

See how we calculate recipe costs here.

Notes

*If you can’t find fire roasted diced tomatoes in a can, plain diced tomatoes work just fine.

**This recipe makes at least 4 hearty servings. We used 3 eggs in the studio because one of our taste testers does not eat eggs. You can stretch this recipe further than 4 servings if everyone is having it with eggs and you serve this with toasted or grilled pita!

***If you’re planning to enjoy this without eggs, you can skip the oven step.

Nutrition

Side view of shakshuka on a plate with avocado and pita bread.

how to make Shakshuka – step by step photos

Mirepoix and seasonings added to a skillet to make shakshuka.

Preheat oven to 350 degrees. Drizzle 3 Tbsp olive oil in a large, oven-safe skillet or oven-safe sauté pan and add 1 diced yellow onion, 1 diced red bell pepper, 2 seeded and diced jalapeño, and 5 diced ribs celery. Add 2 tsp salt, 2 Tbsp smoked paprika, 1 ½ tsp cardamom, ¼ tsp cinnamon, ¼ tsp cayenne pepper, 1 tsp oregano, 1 tsp cumin and ½ tsp black pepper.

Mirepoix vegetables cooked down in a skillet for shakshuka.

Stir and cook down on medium heat until all vegetables are softened and spices are fragrant, about 10-12 minutes.

Diced tomatoes, garlic, and lemon juice added to softened vegetable in a skillet for shakshuka.

Add 4 cloves minced garlic, a 14.5 oz can of fire roasted diced tomatoes with juices, 2 Tbsp tomato paste, lemon zest from 1 lemon, 1 Tbsp lemon juice, and 2 tsp sugar. Stir and cook an additional 10 minutes, until fragrant and well-combined. Add 1 cup water, as needed to thin out the sauce if you want it to be a little more brothy and less thick. I like mine to be the consistency of a hearty stew or chili, but not pasty.

A hand adding an egg to shakshuka in a skillet.

Make egg-size dents in the sauce with the back of a large spoon or a ladle, and crack an egg into each spot. You can add one egg for however many people you are trying to serve.

Finished shakshuka in a skillet, sprinkled with fresh parsley.

Transfer the pan with the eggs to the preheated oven for 8-12 min until the egg whites are opaque. Top with black pepper and 2 Tbsp fresh parsley. Serve with toasted pita and fresh avocado (optional). Enjoy!

Side view of shakshuka on a plate with avocado and pita bread, with the yolk broken.

If you’re serving this recipe for shakshuka with eggs, break the yolk and let it ooze into the tomato sauce for maximum flavor explosion!

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$4.97 recipe / $1.24 serving

Two servings of tortilla baked eggs with a jar of salsa on the side

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The post Shakshuka appeared first on Budget Bytes.

Cheesy Vegetarian

Homity Pie (Cheesy Potato and Leek Pie)

If you’re not familiar with homity pie, let me introduce you:

Homity pie is a traditional British recipe, which is essentially a cheesy potato and leek pie. It’s just the sort of thing we Brits do perfectly – simple ingredients, combined to make incredible comfort food. Say what you like about British food, but it’s hard to argue with buttery sautéed leeks, cheesy crushed potatoes, and a flaky shortcrust pastry case.

A slice of homity pie (cheesy potato and leek pie).

I’m not going to lie, this homity pie is a bit of a labour of love. It’s not a quick weeknight meal like most of my recipes – this cheesy pie is definitely one to save for a special occasion (it would be perfect for a vegetarian Christmas dinner!).

Since cooking this pie takes a bit of time and patience, don’t try to cook it against the clock. Give yourself plenty of leeway – perhaps an afternoon where you’ve not got much else on. That way, it doesn’t matter if the potatoes have to sit for a little while so you can finish cooking the leeks, or if the pastry case is ready to fill before the filling is actually cooked – you can just potter away at your own pace, and it can all be assembled when you’re ready.

Overhead shot of a cheesy pie with a slice pulled away.

What’s in Homity Pie?

There are three parts to this recipe:

garlicky sautéed leeks and onion
buttery crushed potatoes (with a cheesy topping)
a crispy pastry case

These 3 elements can all be prepared simultaneously, or one at a time, depending on how good you are at multitasking. I’ve written the recipe in 3 separate parts, but if the timings work out (or if you have someone else helping you in the kitchen), you can prepare them all at the same time.

Once all three parts of the recipe are ready, they can be assembled, and baked one last time to complete your cheesy homity pie.

And by the way, I am 100% not a pastry expert. You may think my homity pie looks decidedly… rustic. But I like it that way If I wanted it to look perfect, I’d have saved myself a couple of hours, and bought one in a shop.

Becca’s Top Tip

Any extra scraps of pastry can be baked on their own, and eaten spread with strawberry jam – my kids love it when I cook with pastry as they always get little jam tarts!

Cheesy Vegetarian Bakes ebook on an ipad screen.

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Ingredients

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

leek – It’s hard to get the scale from the picture, but the leek I used was absolutely enormous – a proper monster (probably as big as my forearm!). If your leeks are a more normal size, you’ll probably need at least two.
potatoes
shortcrust pastry – I used a ready-rolled sheet of shop-bought pastry, as making pastry is not my forte. Feel free to use homemade pastry if you prefer!
cheddar cheese – If possible, use freshly grated mature cheddar cheese rather than the pre-grated stuff, as it melts more nicely.
onion – I used red onion, but regular onions would also be good.
fresh parsley
egg
garlic – I used pre-minced garlic from a jar because I hate chopping large amounts of fresh garlic.
curry powder (optional, but it does add a lovely hint of warmth)

Becca’s Top Tip

If you’re using shop-bought pastry, take it out of the fridge an hour or so before you need to use it. This helps it to soften a little, and means it’s less likely to crack as you unroll it.

Recipe Video

Equipment

I like to use a loose bottomed springform cake tin for homemade pies. It works really well because:

The clip on the side and the loose bottom make it so easy to remove the pie from the tin once it’s finished baking.
It gives a nice tall pie, which looks great, and also gives a wonderfully thick layer of filling.
The metal heats up nicely and helps to crisp up the pastry.

You can use a shallower pie tin to make homity pie if that’s what you have, but I would always recommend a cake tin if you have one.

Here’s a similar one on Amazon, with great reviews:

8-Inch Springform Cake Tin

I love using a loose-bottomed springform cake tin to make homemade pie. If you’re in the UK or Australia, click ‘Buy on Amazon’ to view a local product.

A slice of homity pie with sautéed leeks, potatoes and cheese.

Printable Instructions

Homity Pie (Cheesy Potato and Leek Pie)

How to make the classic British recipe homity pie (cheesy potato and leek pie!) – a tasty vegetarian pie made with shortcrust pastry.

Course Main Course

Cuisine British, English

Diet Vegetarian

Prep Time 50

Cook Time 40

Total Time 1 30

Servings people

Calories 427kcal

Author Becca Heyes