Vegan shakshuka with coconut cream

Soy free
Low calorie
Nut free
Peanut free
Gluten free
Wheat free
Shakshuka is an Israeli one-pan dish with vegetables, spicy tomato sauce and eggs. Can you also make shakshuka without eggs? Secure! We made it into a vegan shakshuka recipe, and it's really tasty! You eat shakshuka with pita, naan or just bread. A tasty low carb dish!
Dinner & lunchOne-pot dish2-3 servings20 minutes preparation12 hours waiting

This is what you need

Garlic2 cloves
Coconut oil (deodorised)2 tbsp
Paprika powder1 tsp
Cumin1/2 tsp
Cayenne pepper1/2 tsp
Tomato paste100 g
Grilled peppers1 jarTomato sauce spicy1/2 jar
Coriander15 g
Pepper and saltto taste
Tahin1 tbspCoconut whipping cream400 ml


Ingrid Duifhuizen
Ingrid is the brand manager at TerraSana. She loves food - cooking, eating, sharing meals, writing, and talking about it. Recipe development and food photography are her passions on the side.

This is how you make it

  1. Make sure you put the can of coconut milk in the fridge for at least 8 hours. 
  2. Cut the onions into rings.
  3. Put the coconut oil in a pan and fry the onions until translucent. 
  4. Press the garlic and fry it for a minute on medium heat.
  5. Add the paprika, cumin and cayenne pepper and fry briefly until it starts to smell.
  6. Add the tomato puree and fry for a minute, until everything is well mixed.
  7. Gently squeeze the grilled bell pepper pieces so that the moisture is removed as much as possible. Cut into pieces and add to the spice mix. 
  8. Also add the tomato sauce.
  9. Finely chop the coriander. Add half to the shakshuka and keep the other half aside.
  10. Let it simmer for about 15 minutes, until the sauce has the right thickness.
  11. Meanwhile, make the coconut cream. Scoop the coconut milk out of the can and beat with a hand mixer until soft and creamy. 
  12. Spoon the shakshuka onto the plates. Garnish with coconut cream, coriander and tahin.


  • Eat with pita (spelt or wheat), naan or fresh baked bread.