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Time of preparation: 40+ min

Difficulty: easy

Serves 4


  • 3 red onions

  • 1 tsp cumin

  • 1 tsp crushed coriander seeds

  • 1 tsp sweet paprika

  • 3 bay leaves

  • 1 tbs tomato paste

  • 2 cups big white beans

  • 2 jars of diced tomatoes

  • 200-300 ml water

  • 5 red peppers

  • salt and pepper

Cook beans beforehand or use canned. Finely slice onions and water-fry them. When caramelized, season with salt and pepper, add cumin, coriander seeds, bay leaves, and tomato puree. When fragrant, add beans and cubed tomatoes. Pour water over it and cook until the flavors come together for about half an hour. Then add red peppers cut into thin strips and cook until they soften. Serve with a teaspoon of yogurt and cilantro.

For an alternative taste, bake the shakshuka in the oven. When cooked, place the mixture on a baking tray and pour sauce over it.

For the sauce


  • 1 silken tofu

  • 1/2 tsp turmeric

  • pinch of salt

  • 3 tsp nutritional yeast

  • small bunch of chives

Put all the ingredients, except the chives, in a blender and blend well. Pour the mixture over the dish, sprinkle with chopped chives and bake in the oven at 180°C until tofu coagulates. Stir gently once during baking.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appétit.


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