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Test Kitchen Approved

Vegan Southwestern Shakshuka

Recipe By Savory Spice Test Kitchen


4 to 6 servings

Recipe By Savory Spice Test Kitchen

While shakshuka is normally made with eggs baked in tomato sauce, we turned this southwestern seasoned version vegan by using avocado halves instead of eggs. Don't skip the Fresh Salsa Verde recipe that goes along with it - it's cool, refreshing, and addictive!

Serving Suggestions

Serve topped with dollops of top with dollops of Fresh Salsa Verde and garnish with cilantro and parsley. Serve with tortillas. Fresh Salsa Verde and garnish with cilantro and parsley. Serve with tortillas.


7 to 8 oz. mild vegan chorizo, removed from casing and diced

2 lbs. Roma tomatoes, coarsely chopped

1/2 cup large white onion, chopped

1 (8 oz.) can tomato sauce

1/4 cup finely chopped cilantro, plus 2 Tbsp. for garnish

1/4 cup finely chopped parsley, plus 2 Tbsp. for garnish

2 to 3 avocados

4 oz. vegan melting cheese, like Monterey Jack

1/2 cup Fresh Salsa Verde

Tortillas for serving

Savory Spice ingredients in this recipe

  • Chilean Merquen Seasoning

    Our Chilean Merquen Seasoning is similar to traditional Merken spice seasoning. This merquen blend combines dried and smoked aji cacho de cabra (go...

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  • Minced Garlic

    Garlic, native to Central Asia, quickly spread to the Mediterranean and now is cultivated and widely used all around the world. As it’s one of the ...

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  • Salt & Pepper Tableside Seasoning

    Salt & Pepper Tableside Seasoning may seem like an obvious, simple one to always have on hand – but this salt and pepper mix is a Savory Spice ...

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Preheat oven to 350 degrees. Brown chorizo in a large, ovenproof skillet over medium-high heat for about 5 min. (Add 1 Tbsp. vegetable oil if vegan chorizo is very lean and sticks to pan.) Transfer chorizo to a plate. Add tomatoes and onions to skillet. Lower heat to medium and cook for 5 to 7 min., stirring occasionally, until tomatoes soften and release their juices. Stir in tomato sauce, Chilean Merquen Seasoning, garlic, 1/4 cup each cilantro and parsley, and cooked chorizo. Bring to a soft boil and cook, uncovered, for about 10 min., stirring occasionally, until sauce thickens slightly. Meanwhile slice avocados in half and scoop out each half, keeping it intact. Use a serving spoon to make a shallow crater in the sauce and set an avocado half into the opening. Repeat for remaining avocado halves, keeping them a couple inches apart. Season avocados with salt & pepper to taste. Nestle cubes of queso into the sauce around the avocados. Transfer skillet to oven and bake, uncovered, for about 10 min. until avocados are just warmed through. Remove from oven and serve.