- Recipes
Veggie Shakshuka
Veggie Shakshuka
By Morrisons
Published on 23 May 2025
Try our Veggie Shakshuka recipe! Loaded with chickpeas, potatoes, and a smoky harissa-tomato sauce. The perfect breakfast for two and served with creamy avocado & toasted pita.Time and servings
35 minsTotal time
2Servings
Ingredients
- 4 Pita Breads
- 400g Chickpeas
- 15g Harissa Paste
- 1 Avocado
- 250g Baby Plum Tomatoes
- 2 Baking Potatoes
- 400g Chopped Tomatoes
- 1 Red Onion
- 80g Yeo Valley Yoghurt
- Salt, to taste
- Pepper, to taste
- Olive oil
Method
Step 1
Make the salsa first by roughly chopping plum tomatoes into small pieces, peel and finely slice the onion and mix together in a bowl, season with a pinch of salt and pepper and set aside.Step 2
Chop the potatoes into bite sized chunks and drain and rinse the chickpeas.Step 3
To make the shakshuka, heat a drizzle of olive oil in a frying pan over a medium heat. Add the chickpeas, potatoes to the pan along with half of the harissa, tinned tomatoes and 100ml of water. Stir and allow the pan to simmer away for 20 minutes until the potatoes are soft. - Adding more water if it looks dry.Step 4
Toast the pita bread. Slice the avocado in half and carefully remove the stone, scoop out the flesh and chop up.Step 5
When the shakshuka is cooked, remove from the hob and place onto the table. Drizzle over the remaining harissa and the yoghurt, scatter over the tomato and onion salad along with the avocado. Dig in straight away with the toasted pita.