Vegan Shakshuka With Chickpea Eggs

One of my favorite things about cooler days is how a single skillet on the stove can make the whole house feel warm and inviting. One-pan meals instantly turn simple ingredients into something cozy and beautiful. My favorite thing to do with that idea (aside from making endless soups and stews) is to make shakshuka, especially this vegan version with chickpea “eggs”! It’s perfect for lazy weekend cooking. I love serving it with crusty bread, pita, quinoa, roasted potatoes, or just straight from the pan for breakfast, brunch, or dinner… you get the idea. With just a few easy steps, it turns whatever kind of day you’re having into a calm, colorful meal, whether you feel like really “cooking” or not.

Save

Traditional shakshuka is a North African and Middle Eastern dish of eggs poached in a rich tomato, pepper, and onion sauce, scented with spices like cumin and paprika. This vegan version keeps that same cozy base and swaps the eggs for soft, custardy pools of chickpea batter.

That’s it! It’s surprisingly simple to make, and easy to adjust to the season or your mood, add extra veggies, more heat, or different herbs. Leftovers keep well in the fridge for a couple of days; just reheat gently on the stove so the sauce stays rich and the chickpea “eggs” stay soft. It’s one of those dishes that always looks impressive, but feels wonderfully homey and unfussy..

Why You’ll Love This Recipe

Something I appreciate about this shakshuka is the way the chickpea eggs set right into the tomato base while soaking up all the spices. They give the skillet a hearty feel without using actual eggs, and the creamy, tender texture blends so nicely with the peppers and onions.

Here’s why this dish might become a favorite:

Comforting and warm: The rich tomato base cooks down into a cozy, hearty sauce.

Chickpea eggs: They set beautifully and absorb all the spices in the pan.

One pan simplicity: Everything cooks in one skillet for an easy cleanup.

Flavor packed: The paprika, cumin, and garlic bring deep, warm notes to every bite.

Plant based and filling: Protein from chickpea flour adds body and keeps you satisfied.

Flexible ingredients: You can add spinach, herbs, or extra vegetables with no fuss.

Save

Ingredients

For the Shakshuka Base

• 2 tablespoons olive oil
  
• 1 large onion, diced
  
• 1 red bell pepper, chopped
  
• 1 green bell pepper, chopped
  
• 3 garlic cloves, minced
  
• 1 teaspoon smoked paprika
  
• 1 teaspoon sweet paprika
  
• 1 teaspoon cumin
  
• 1 teaspoon chili flakes or mild chili powder
  
• 1 can crushed tomatoes (14 oz)
  
• Salt and pepper to taste
  
• Handful of fresh parsley or cilantro
  

For the Chickpea Eggs

• 1 cup chickpea flour
  
• 1 cup water
  
• 1 tablespoon nutritional yeast
  
• ¼ teaspoon turmeric for color
  
• Salt and pepper to taste
  
• 1 tablespoon olive oil
  

Save

Step by Step Instructions

1. Build the Flavor Base

Begin by warming olive oil in a large skillet over medium heat. Add the chopped onion and peppers, letting them soften until they feel tender and sweet. Stir in the garlic so it releases its aroma. Sprinkle in the smoked paprika, sweet paprika, cumin, and chili flakes, then coat the vegetables until the spices bloom and turn fragrant.

2. Simmer the Tomato Mix

Pour in the crushed tomatoes and stir to blend everything. Season with salt and pepper, then let the mixture simmer gently. The sauce thickens as the flavors deepen, turning richer and more concentrated. Give it a small stir every now and then so it cooks evenly and doesn’t stick to the bottom of the pan.

3. Prepare the Chickpea Eggs

Mix chickpea flour, water, turmeric, nutritional yeast, salt, and pepper in a bowl. Whisk until smooth with no lumps. The mixture should feel pourable but slightly thick. Add a touch of olive oil to help it cook into soft, creamy rounds that resemble eggs once they set in the skillet.

4. Add the Chickpea Eggs

Create little wells in the shakshuka sauce with a spoon. Pour small scoops of the chickpea mixture into each well. Let them sit undisturbed so they firm up slowly. The edges begin to set first, then the centers turn soft and custard like. Cover the skillet to help the chickpea eggs steam gently and cook fully.

5. Finish and Serve

When the chickpea eggs feel firm on top, remove the lid. Scatter chopped parsley or cilantro over the skillet. The shakshuka turns bright and colorful with the herbs. Serve warm straight from the pan with bread, pita, or a simple salad alongside.

Tips & Variations

• A little trick that adds depth involves cooking the onions for an extra minute until they caramelize lightly.
• Another idea is adding spinach or kale into the tomato sauce right before the chickpea eggs go in.
• Try stirring in a spoonful of harissa if you enjoy a deeper heat.
• For a creamier sauce, you can blend half the tomato base before adding it back to the skillet.
• I sometimes swirl a spoon of dairy free cream around the edges for extra richness.
• Fresh herbs like basil, dill, or parsley brighten the flavor beautifully when sprinkled on top.

Serving Suggestions

This shakshuka pairs well with warm pita, toasted sourdough, or even soft flatbread. It also sits nicely next to roasted potatoes, a light cucumber salad, or simple rice. When I make it for a cozy brunch, I serve it with olives, avocado slices, and a bowl of fresh fruit. The warm tomato base works with so many small sides and turns into a complete meal with almost no effort.

Frequently Asked Questions

Do the chickpea eggs firm up fully?

Yes, they set as they cook and become soft and tender, similar to creamy scrambled eggs.

Can I use canned tomatoes with chunks?

You can, and they add a little texture to the sauce.

Can the chickpea mixture be made ahead of time?

Yes, just whisk it again before using since it may thicken a bit as it sits.

How spicy is this recipe?

It has gentle warmth, but you can make it hotter by adding more chili flakes or a spoon of harissa.

Can I add tofu instead of chickpea eggs?

You can crumble firm tofu on top for a different texture.

Does it store well?

It keeps in the fridge for about two days and reheats nicely.

Final Thoughts

Vegan Shakshuka With Chickpea Eggs brings together rich tomatoes, warm spices, and soft, tender chickpea eggs in a skillet that feels cozy and inviting. The flavors come together in such an easy way, and everything cooks in one pan, which makes the meal feel simple and calm. I enjoy how the chickpea eggs soak up the sauce, turning the dish into something hearty, warm, and incredibly satisfying. This recipe works for quiet mornings, relaxed dinners, or those days when you want something comforting without too much effort.