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cast iron skillet with vegan shakshuka

Vegan shakshuka

  • Author: Jess
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2-4 servings 1x
  • Category: Breakfast
  • Method: Cook
  • Cuisine: Middle Eastern

Description

This vegan shakshuka is loaded with quinoa and white beans for a protein-rich delicious breakfast!


Scale

Ingredients

  • 1 tbsp avocado oil (can sub vegetable oil)
  • 1/2 onion, chopped
  • 2 garlic cloves, chopped
  • 1/2 red pepper, chopped
  • 1 zucchini, chopped
  • 1 cup quinoa, cooked
  • 1/2 cup white beans
  • 2 cups crushed tomatoes
  • 1/3 cup water
  • 2 tsp smoked paprika
  • 2 tsp chilli powder
  • 1 tsp cumin
  • 1 tsp maple syrup
  • pinch of cayenne pepper
  • salt & pepper to taste
  • cilantro to top

Instructions

  1. Cook your quinoa according to package directions. Set aside.
  2. Heat your oil in a skillet on medium-high heat.
  3. Add the onion, and cook for 2 minutes, then add the garlic, pepper and zucchini and let cook for another 3-4 minutes.
  4. Lower the heat to medium and add the rest of the ingredients.
  5. Let cook for 2-3 minutes stirring constantly. Taste and adjust seasoning if necessary before serving.


Notes

Top it off with some freshly chopped herbs!

Store any leftovers in the fridge for up to a week.


Nutrition

  • Serving Size: 1/2 recipe
  • Calories: 281
  • Sugar: 4g
  • Fat: 5g
  • Saturated Fat: 1g
  • Carbohydrates: 52g
  • Fiber: 13g
  • Protein: 16g

Keywords: Vegan shakshuka, how to make shakshuka