Sausage Shakshuka No Red Meat Eastern Twist One Pan
Vegetarian Sausage Shakshuka is a hearty and flavourful twist on the classic Middle Eastern and North African dish. This easy one-pan recipe combines vegetarian sausages, eggs, peppers, onions, garlic, and tomatoes simmered with warming spices for a delicious meat-free breakfast, brunch, lunch, or dinner. The rich tomato sauce is seasoned with cumin, paprika, chilli, and herbs, while perfectly cooked eggs add a creamy finish. Ready in around 40 minutes, this vegetarian shakshuka is filling, comforting, and ideal for busy weeknights. Serve it straight from the pan with crusty bread, pita, or your favourite fresh salad.
Sausage Shakshuka No Red Meat
Vegetarian Sausage Shakshuka is a hearty and flavourful twist on theclassic Middle Eastern and North African dish.
Ingredients
Method
- Cook the vegetarian sausages: Heat 1 tablespoon of olive oil in a large oven-safe frying pan over medium heat. Add the sliced vegetarian sausages and cook for 4–5 minutes, turning occasionally, until lightly browned. Transfer to a plate and set aside.
- Cook the onion and peppers: Add the remaining olive oil to the same pan. Add the chopped onion and cook for 4–5 minutes until softened. Add the red and yellow peppers and cook for another 5 minutes.
- Add the garlic and spices: Stir in the minced garlic, cumin, smoked paprika, ground coriander, chilli flakes, and black pepper. Cook for 1 minute until fragrant.
- Make the tomato sauce: Add the chopped tomatoes and tomato paste. Stir well to combine. Add the sugar, if using, and season with salt.
- Simmer: Bring the sauce to a gentle simmer and cook uncovered for 10–12 minutes, stirring occasionally, until it thickens slightly.
- Add the sausages: Return the browned vegetarian sausages to the pan and stir gently into the tomato sauce. Simmer for another 2–3 minutes.
- Make wells for the eggs: Using the back of a spoon, make 4–6 small wells in the tomato and sausage mixture.
- Add the eggs: Carefully crack an egg into each well. Cover the pan with a lid and cook over medium-low heat for 5–8 minutes, or until the egg whites are set and the yolks are cooked to your preferred consistency.
- Finish the shakshuka: Remove the lid and scatter the fresh parsley, coriander, feta, and fresh chilli slices over the top, if using.
- Serve: Bring the pan straight to the table and serve hot with crusty bread or warm pita for dipping into the rich tomato sauce and runny egg yolks.
Notes
Chef’s Tips
- Choose quality vegetarian sausages: Firm meat-free sausages work best because they hold their shape during cooking.
- Don’t rush the sauce: Allow the tomato mixture to simmer until thick and rich so the finished shakshuka isn’t watery.
- Control the spice: Use ½ teaspoon of chilli flakes for gentle heat or increase it for a spicier dish.
- Perfect the eggs: Keep the heat low once the eggs are added. This helps the whites cook without overcooking the yolks.
- Add extra vegetables: Mushrooms, spinach, courgette, or chopped aubergine can be added for even more texture and flavour.
- Make it dairy-free: Simply leave out the feta or replace it with your favourite dairy-free alternative.
- Serve immediately: Shakshuka is best enjoyed straight from the pan while the eggs are warm and the sauce is bubbling.
- Don’t forget the bread: Crusty sourdough, pita, or flatbread is perfect for soaking up every last bit of the spicy tomato sauce.
