Shakshuka- My style

This recipe has grown from my "use what you have at home and make something with it" and it ended up with being something similar to a Shakshuka. A plant-based version of it. We like it so much so it is now one of our standard recipes. We often cook it after having exercised, when we feel like a really filling and protein rich meal. The below list of ingredients are pretty much what I usually put in it, but the amounts are just my best guess, I haven't actually measured it exactly. Whatever you think would be better, like adding more of less of something, or swapping a vegetable with another - go for it! Trust your intuition and play with your creativity, have fun in the kitchen! 



  • 1 large red onion

  • 3 cloves of garlic

  • 2 green peppers

  • 1 large tin of crushed tomatos (or 1,5 regular sizes)

  • 1 cup split red lentils

  • 1 cup water

  • 1 tbsp vegetable bullion (or vegetable broth instead of water + bullion)

  • 1/2 lemon pressed

  • 1/2 tbsp balsamic vinegar

  • 1 tbsp dried oregano

  • 1 tbsp dried basil (you can use parsley or dill or any other herb if you prefer)

  • 1 tsp paprika powder (not smoked)

  • 1/2 tsp cayenne

  • 1 tsp honey

  • fresh black pepper

  • 1 jar of kalamata olives

  • 4 large handfuls of baby spinach

  • 1 tbsp coconut or cashew yoghurt per person

  • 1 fresh corn on the cob per person


  1. Finely chop the onion, green pepper and garlic, fry gently in a pan until softened and golden.

  2. Add the crushed tomatoes, water and lentils. Bring to boil. Let it simmer until the lentils are soft, around 10-15 minutes.

  3. In the meantime, add all dried spices, veg bullion, lemon, honey, vinegar and pepper. Taste and adjust to your own preference!

  4. Heat up water for the corn, boil them until they are soft but still crunchy and bright yellow.

  5. Once the lentils are soft, stir in the spinach, top with the olives and serve together with the corn and coconut yoghurt. (Serves 4 )

RecipesAubrey Moller