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olive oil
1 onion, diced
3 garlic cloves
1 capsicum, diced. Green or red.
2 tablespoons tomato paste
2 cans tomato – diced or whole is fine
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon chilli flakes
1 teaspoon sugar
salt and pepper
1 teaspoon fresh oregano
1 teaspoon fresh chives, sliced finely

200ml soy milk
3 tablespoons corn flour
1/2 teaspoon tumeric
approximately 1 teaspoon black salt

  1. Cook onion in pan over medium heat, stirring, until softened.

  2. Add garlic. Stir then add diced capsicum. Cook, stirring over medium heat for about five minutes.

  3. Add tomato paste, tomatoes, cumin, smoked paprika, chilli flakes, sugar, salt and pepper. Simmer for about 15-20 minutes until it reduces and thickens.

  4. While simmering, prepare the vegg by placing milk, corn flour and turmeric in to a saucepan. Whisk while cold so the corn flour dissolves.

  5. Cook over medium heat while stirring with whisk constantly until the mix starts to thicken. Turn off heat and spoon tablespoons worth of mixture in to a pan and fry, topping with a sprinkle of black salt.

  6. Top the shakshuka with the vegg and an extra sprinkle of black salt and pepper. Garnish with oregano and chives.

  7. Serve with crusty bread.