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(recipe adapted from Just Egg recipe)



      • 2-3 tablespoons of olive oil
      • 2 med onions or 1 very large onion (yellow or white)
      • 1 large red bell pepper
      • 3 cloves of garlic
      • 3 cans of diced tomatoes (12ish oz each)
      • 3 tablespoons of tomato paste
      • 3 tsp smoked paprika
      • 1.5 tsp salt
      • 2 tsp dhana jiru powder (blend of cumin and coriander seeds ground up to a powder. If you don't have this, you can use just cumin)
      • 2 tsp chili powder
      • Handful of cilantro
      • Vegan feta
      • 1 cups of liquid Just Egg


    1. Dice onions and bell pepper and mince garlic
    2. Heat oil in pan
    3. Sauté onions for 5 minutes
    4. Add garlic and sauté for 2-3 minutes
    5. Mix in diced bell peppers, tomatoes and tomato paste
    6. Let cook uncovered for about 10 minutes, stirring often.
    7. Mix in spices and half of the cilantro
    8. Cook for another couple minutes allowing the sauce to thicken enough to make wells
    9. Use the back of a spoon or spatula to create 4 wells in the sauce
    10. Pour 1/4 cup of liquid Just Egg into each well
    11. Cover pot and let cook for about 10 minutes
    12. Chop up or crumble some Violife Feta and at around 5 minutes of the Just Egg cooking time, sprinkle this over the sauce (use however much you want, I used 1/4 cup)
    13. Once the Just Egg looks cooked through, garnish with the rest of the cilantro and scoop out a serving into a bowl.
    14. Drizzle Forager plain yogurt over each bowl and serve with warm pita or toasted bread.
    15. If you have sauce left over, you can save it for later and add Just Egg and yogurt for a second helping
    Donna Maria August 15, 2020

    This looks so good, Neha! At first, I could not tell what it was. I’m not vegan, but I think I would love this as a savory breakfast. I would use real eggs and give it a try. Thanks for sharing. What does “Shakshuka” mean?


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