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Vegan Shakshuka Recipe

Recipe by Niki from Rebel Recipes

Tinned tomatoes at the ready for this super stunning vegan Shakshuka recipe, created by the one and only Niki from Rebel Recipes! If you haven’t seen her Instagram yet, then you’re truly missing out – make sure to head over there for the most amazing plant-based recipe inspiration!

30 mins

4 people


Salt and Pepper
2 Red Peppers sliced
1 Aubergine cut into cubes
4 Cloves Garlic sliced
1 tsp Cumin Seeds
Pinch Chilli Flakes
1 tsp Smoked Paprika
1 tsp Sea Salt
Twist Black Pepper
Handful Coriander
Twist Black Pepper
Optional extra add ins; Olives, Capers


1. Put the aubergine onto a baking tray and coat in the oil, salt and pepper. Place in a pre heated oven on medium heat for approx 25 minutes turning occasionally.

2. Pour the olive oil into the pan and add the spring onion, garlic and cumin. Fry on a medium heat until just starting to colour and get soft. Add the tomatoes, peppers, chilli flakes, paprika, salt and pepper. Simmer for 15-20 minutes until soft.

3. Add in the roast aubergine, stir to combine and simmer of a couple of minutes.

4. Top with fresh coriander.

Products needed

Italian Chopped Tomatoes
Mr Organic product
Italian Extra Virgin Olive Oil (1L)
Mr Organic product
Mr Organic logo TRANSPARENT

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