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A close up of vegan shakshuka topped with parsley

Vegan Shakshuka

  • Author: Jessica Hoffman
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2-4 servings 1x
  • Category: Breakfast
  • Method: Cook
  • Cuisine: Middle Eastern
  • Diet: Vegan


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




  1. Cook the quinoa according to package directions. Set aside.
  2. Heat the oil in a skillet on medium-high heat then add the onions and garlic letting cook for 2 minutes.
  3. Then add the peppers and let it cook on medium heat for another 3-4 minutes until the peppers start to get tender. 
  4. Lower the heat to medium and add cooked quinoa, white beans, crushed tomatoes, water, smoked paprika, chili powder, cumin, maple syrup, cayenne, salt and pepper and mix everything together. 
  5. Let cook on low for 10 minutes stirring every few minutes. Taste and adjust seasoning if necessary before serving.


Make this dish directly in the pan you want to serve it in.

For the best flavour, season every layer. It’s always good to add a little pinch of salt to each layer (i.e. the onions, the veggies, the quinoa…etc.) as you go to flavour the dish.

Use a high-quality can of crushed tomatoes. This will have a big impact on the final taste of the dish.


  • 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