Vegan Shakshuka with Feto

Since we visited Tel Aviv, we have fallen in love with Israeli cuisine. Hummus, falafel, tahini, ful, halva, malabi - the list of incredibly good Israeli food is endless! Shakshuka, a dish made from tomatoes, bell peppers, onions, and usually eggs, is also part of the list. We prepared the dish, just without eggs! You can do that too and serve a delicious dinner to share with family and friends in only 30 minutes.

In summer, we recommend preparing the shakshuka with fresh tomatoes. Especially in August and September, many regional types of tomatoes are available. In the cold months, we usually use canned tomatoes (or tomatoes in glasses). They are harvested and processed in the high season. So let's get a breeze of Tel Aviv in your kitchen, friends!

We are very happy that Taifun supported us with this recipe. We've topped the shakshuka with FETO, which can be used as a plant-based feta cheese substitute. For the production, natural tofu is fermented with vegan yogurt cultures, which gives it a slightly sour note and thus reminds of feta cheese. All tofu varieties from Taifun are produced under fair and ecological conditions from soy grown in Germany, France, and Austria. By the way: Taifun won the German Sustainability Award 2020, which is super cool!

R460 Vegan Shakshuka with feto
R460 Vegan Shakshuka with feto
R460 Vegan Shakshuka with Feto

Vegan Shakshuka with Feto

4 servings
30 minutes


  • 1 onion
  • 1 garlic clove
  • 0.25 chili pepper (or 0.5 small)
  • 2 red bell peppers
  • 2 tsp ground cumin
  • 1 tsp sweet paprika powder
  • 2 tbsp tomato paste
  • 800 g (2 cans) canned or crushed tomatoes (in summer use fresh tomatoes)
  • salt
  • pepper
  • pinch of sugar


  • 200 g feto (e.g. from Taifun)
  • 1 crusty bread or pita
  • 1 lemon
  • 15 g fresh parsley
  • olive oil


  1. Peel and chop the onion and garlic clove.
  2. Wash the chili and cut into fine rings. Wash and chop the bell peppers.
  3. Heat olive oil in a pan and sauté the garlic, onions, chili, and spices. Add the tomato paste too and fry for about 2-3 minutes.
  4. Add the bell pepper and pour in the tomatoes. Let simmer for at least 20 minutes, until creamy (and not watery anymore).
  5. Season with salt, sugar, and pepper. Wash and chop the parsley and crumble the feto in a bowl.
  6. Remove the shakshuka from the stove and top with feto, parsley, and olive oil. Serve with fresh bread.
Vegan Shakshuka with Feto
Vegan Shakshuka with Feto

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