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Closeup of a a skillet of eggs Shakshuka garnished with cilantro and feta.

Vegetarian Shakshuka with Veggie Sausage Recipe

A simple dish made of sweet bell peppers, veggie breakfast sausage and eggs poached in a rich harissa spiked tomato sauce. Share this flavorful recipe with a sprinkle of feta, red pepper flakes and side of pita, it comes together in about 30 minutes! This recipe is vegetarian and easily vegan.
Course Breakfast, Brunch, Dinner
Cuisine North African, Vegetarain
Keyword Vegetarian Shakshuka, Veggie Shakshuka
Total Time 30 minutes
Servings 5 servings
Calories 249kcal
Author Traci York | Vanilla And Bean


  • 1 1/2 tablespoons Extra Virgin Olive Oil + more if needed
  • 1/2 cup (60 grams) Yellow Onion finely chopped
  • 2 1/2 teaspoons Minced Garlic about 3 cloves
  • Fine Sea Salt and Fresh Ground Black Pepper
  • 7 ounces (198 grams) Veggie or Plant Sausage I like Gimme Lean, see note*
  • 1 cup (115 grams) Red or Orange Bell Pepper diced, about one pepper
  • 1 28 ounce (783 grams) Can of Whole San Marzano Tomatoes see note**
  • 1 1/2 tablespoons Harissa Powder
  • 2 teaspoons Tomato Paste
  • 2 teaspoons Smoky Paprika
  • 1 teaspoon Ground Cumin
  • 5 Large Eggs
  • 1/3 cup (40 grams) Crumbled Feta Cheese
  • Red Pepper Flakes and Chopped Fresh Cilantro for Serving
  • Sourdough Pita Bread


  • Heat the oil in a 3 quart saute pan (enameled if possible) over medium-low heat. Add the onions and garlic and sprinkle in a pinch of salt and pepper. Cook for about three minutes, stirring occasionally, or until the onions are just softened.
  • Increase the heat to medium and crumble in the veggie sausage* breaking it up as needed. Add the bell peppers and cook for 6-8 minutes or until the sausage is browned and the bell peppers are starting to soften. A little sticking is fine, but add a drizzle more of olive oil if needed to help the veggie sausage brown.
  • Meanwhile, break up the tomatoes using an immersion blender or wooden spoon. Crush the tomatoes in their juice until they are broken down but still chunky.
  • To the sausage mixture, add the crushed tomatoes, harissa powder, tomato paste, paprika, cumin and 1/2 teaspoon of salt. Stir to combine and cook on medium low for about five minutes. Taste for salt.
  • Use the back of a spoon to make little wells in the sauce, then gently crack an egg into each well. Season eggs with salt, pepper and pepper flakes.
  • Cover and reduce the heat to low. Simmer until the eggs whites are set and yolks are cooked to your liking, about 12-15 minutes.
  • Remove from heat and sprinkle with feta. Serve right away with more feta, chopped cilantro, red pepper flakes and pita or crusty bread.

To Store and Reheat:

  • Store leftovers in the pan, covered for up to three days. Gently reheat on low covered for about 5-8 minutes. The eggs will no longer be soft, but still delicious!


*Veggie Sausage: There are a variety of veggie sausages on the market. Some are pre cooked, like Field Roast for example, which doesn't need to be cooked/browned like Gimme Lean veggie sausage. If this is the case with the veggie sausage you use, simply cook the onion and bell pepper, then stir in the veggie sausage just before adding the tomatoes and spices. 
**Tomatoes: I also make this recipe with canned crushed tomatoes instead of whole. 
Recipe reprinted with permission from Meat to the Side by Liren Baker (Victory Belt Publishing, 2021).


Serving: 1serving | Calories: 249kcal | Carbohydrates: 11g | Protein: 17g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 587mg | Potassium: 322mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2253IU | Vitamin C: 64mg | Calcium: 121mg | Iron: 11mg