Vegetarian shakshuka

Vegetarian shakshuka

Made with Crushed Tomatoes

Mutti® Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

20 min (COOK TIME: 20 min)



  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 1 small capsicum chopped (any colour)
  • 1 clove garlic, thinly sliced
  • 1-2 red chilies, thinly sliced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon smoked or regular paprika
  • 400 g Mutti Polpa Finely Chopped Tomatoes
  • Salt & pepper, to taste
  • 4 eggs
  • 60 g feta cheese
  • handful fresh parsley leaves
  • Crusty sourdough bread, to serve

Notes: You can omit the chilies if you prefer, or remove the seeds for a milder heat. This vegetarian shakshuka recipe can easily be doubled for a larger crowd, just use a larger skillet.

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  1. Place a heavy skillet onto medium-high heat. Add the oil, onion and capsicum and stir for 5 minutes, until ingredients soften and begin to colour. Add the garlic, chili and spices and cook for 1 minute until fragrant.
  2. Add Mutti tomatoes, then fill the empty can with a splash of water (about 100-150ml), swish it around to collect any remaining tomato in the can and pour into the skillet. Let the sauce simmer for 3-5 minutes until slightly thickened, season to taste.
  3. Using the back of your spoon, push 4 indentations into the sauce. Crack one egg into each indentation, then turn the heat to the lowest setting, and cover the skillet and cook for 4-10 minutes. If you prefer runny yolks, start checking at around 3 minutes by gently poking the surface of the yolks; they should be soft, but the whites should be fully cooked and not translucent.
  4. Crumble the feta cheese on top, sprinkle with the parsley & finish with a drizzle of olive oil. Serve vegetarian shakshuka immediately with crusty bread.

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Also made with: Crushed Tomatoes

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