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This Savory One-Pot Shakshuka Breakfast Is Complete With Vegan "Eggs"

Eliza Sullivan
Food Writer By Eliza Sullivan
Food Writer
Eliza Sullivan is a food writer and SEO editor at mindbodygreen. She writes about food, recipes, and nutrition—among other things. She studied journalism at Boston University.
Vegan one-pot shakshuka
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We make plenty of one-pot meals for lunch or dinner, but breakfast? In this case, the entire meal is made together in one pot, and it's layered with the rich flavors of a tomato-and-pepper-based sauce.

Shakshuka (also sometimes spelled shakshouka) is a dish with origins in the Middle East and North Africa, and the word itself comes from Arabic. It's a dish that can be found on brunch menus across the world today, but the core of the dish is certainly the stunning sauce—even if the details vary across the cultures that make the dish (or something similar: In Italy, the dish Ova 'mpriatorio, or "eggs in purgatory" is similar). Many versions of shakshuka, particularly the ones I've seen served in the U.S., do include eggs in the dish—which is where this recipe comes into play.

To finish this vegan breakfast, you'll create the two components of a runny "egg": yolks are made from sweet potato, nutritional yeast, tapioca starch, and kala namak; the whites include silken tofu plus more tapioca starch and kala namak. Also known as sulemani namak and "black salt," kala namak is a rock salt commonly used to make vegan egg substitutes, thanks to its vaguely eggy (or "sulfurous") scent.

Vegan One-Pot Shakshuka

Serves 2 to 3



For the shakshuka:

  • 2 medium red bell peppers, stemmed and seeded
  • 2 medium carrots, peeled
  • 3 tablespoons extra-virgin olive oil
  • 1 large white onion, diced
  • 4 cloves garlic, minced
  • ½ teaspoon fresh sliced chili pepper
  • ¼ teaspoon dried chili flakes
  • 1 teaspoon sweet paprika
  • 1 teaspoon brown sugar
  • 1 tablespoon tomato paste 
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 4 tomatoes, diced
  • ½ cup tomato purée

For the vegan egg yolks:

  • 2 ounces sweet potato, peeled and boiled until soft
  • 1 teaspoon olive oil
  • 1 teaspoon nutritional yeast
  • 1½ tablespoons tapioca starch 
  • Pinch of kala namak

For the vegan egg whites:

  • 2 ounces silken tofu 
  • 1 teaspoon tapioca starch 
  • Pinch of kala namak

To serve:

  • 2 to 3 slices toasted bread 
  • Handful of alfalfa sprouts


  1. To make the shakshuka, place the bell peppers and carrots in a food processor and pulse a few times until you have nice small pieces. Set aside.
  2. Put the oil in a large skillet over high heat. Add the onion and sauté for 1 to 2 minutes, then add the garlic and fresh chili and sauté for another 30 to 40 seconds. Add the chili flakes, paprika, brown sugar, tomato paste, salt, and pepper, and sauté for another minute until the mixture is fragrant. Turn the heat down to medium; add the tomatoes and cook for about 20 to 25 minutes, until the tomatoes have broken down completely. Then add the tomato puree and cook for another 10 minutes.
  3. While the tomatoes are cooking, prepare the vegan eggs. For the yolks, add all the ingredients to a blender and blend until smooth. Set aside. Do the same for the egg whites, adding 1 teaspoon of water, and set aside.
  4. When the shakshuka is ready, use the back of a large spoon or a ladle to make two or three wells in the mixture. Add a few spoonfuls of the egg white into each well and top each with 1 teaspoon of the yolk mixture. Let it cook for about 5 to 10 minutes, until the eggs have firmed up. Serve with some toasted bread and sprouts.

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