Melissa's Shakshouka with a Twist

I've always loved trying new recipes, especially ones that are vegetarian. I found the basic recipe online and decided to add my own twist to it. It's full of flavour and vegetables! This recipe can easily be switched to vegan by replacing the eggs and feta with tofu and vegan cheese. Grab some good bread to dip and you're good to go.


  • 1 egg per person

  • 3 cans of tomatoes, diced

  • Tomato paste

  • Feta

  • Eggplant

  • Bell pepper

  • Coriander

  • Onion

  • Garlic

  • Cumin

  • Paprika powder

  • Chili powder

  • Salt and pepper to taste

  • Bread/pita (for dipping)


Start by washing the eggplant and bell pepper. Dry them off and hold both over an open flame to get a nice roasted flavour (be very careful with this step). Put aside and when cool, cut into small cubes.

Cut the onion and garlic and fry them in a big pot until translucent. Add the tomato paste and spices to the onion and garlic. Add the vegetables, coriander, and diced tomatoes, and let it thicken for about 10 minutes.

Crack the desired number of eggs directly into the tomato mixture and transfer the pot into the oven. Let the eggs cook for 7-10 minutes. Crumble the feta on top and enjoy with bread or pita!

- Melissa.

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