Vegan Shakshuka

Serves: 5 Prep: 25_minutes Cook: 20_mins


1 tin of Biona Whole Cherry Tomatoes

1 tbsp Biona Extra Virgin Olive Oil

1 tsp ground cumin

½ tsp red pepper flakes

2 cloves garlic, peeled and finely chopped 

1 medium onion, finely diced

1 red pepper, finely diced

1 tbsp chopped parsley

¼ tsp sea salt

½ tsp ground black pepper

50g vegan feta 

Sprinkle of fresh basil, for garnish

For the plant-based egg mix

500g of Biona Tofu

¼ tsp ground black pepper

½ tsp garlic powder

¼ tsp onion powder

½ tsp sea salt

3 tbsp nutritional yeast

180ml plant-based milk

½ tsp black salt


  1. Blend the ingredients for the plant-based egg and set aside for later.
  2. Place a frying pan over a medium heat and add a drizzle of olive oil.
  3. Add the onions and peppers and fry for 5-7 minutes, or until soft.
  4. Add the garlic and stir the mixture for approximately 2 minutes until fragrant.
  5. Add the chopped tomatoes, cumin, red pepper flakes and a pinch of salt and ground black pepper. Reduce the heat to medium and stir everything together. Cover with the lid and leave to cook for 2 minutes.
  6. Remove the lid. Make small wells in the tomato mixture and add the vegan egg mixture into the spaces.
  7. Ensure the heat is at medium so it’s simmering, and cover with the lid again. Cook for 5 minutes with the lid on, and then cook for another 5-8 minutes with the lid off, until the tofu egg has set.
  8. Remove the pan from the heat and let the shakshuka cool for around 5 minutes. Top with a sprinkle vegan feta and chopped basil. Serve with crusty bread, and tuck in for a delicious, plant-based brunch!

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