Simple Vegan Shakshuka

Step 1/15

• 1 red bell pepper
• 1 yellow bell pepper

• grill

Light your largest gas ring or preheat your grill to high. Put the red and yellow peppers directly on the flame or under the grill to blacken the skin for 10-15 minutes, turning them every few minutes until blackened on all sides. Set aside in a bowl to cool and steam with a plate over the top.

Step 2/15

• 2 tbsp olive oil

• frying pan

Place a large frying pan over a medium heat and pour in the olive oil.

Step 3/15

• 1 onion

Peel and finely chop the onion and add it to the pan.

Step 4/15

• 1 Red chilli
• 3 cloves garlic

Halve the chilli, dice one half and finely slice the other. Peel and grate the garlic cloves. Add the diced chilli and garlic to the pan and stir, cooking for 5 minutes.

Step 5/15

• cilantro

Finely chop the coriander / cilantro stems and add them to the pan, reserving the leaves.

Step 6/15

• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp smoked paprika powder
• ½ tsp ras el hanout

Add the oregano and the spices. Stir and cook for another 5 minutes.

Step 7/15

• 1½ tbsp tomato paste
• 1 tsp caster sugar

Add the tomato paste / purée and sugar and stir for another 5 minutes, or until the mixture is getting darker and sticky.

Step 8/15

• 1 tbsp red wine vinegar

Add the vinegar to the pan and let it bubble away and evaporate.

Step 9/15

• 400 g canned crushed tomatoes
• 2 bay leaves
• 1 cinnamon stick

Add the tinned tomatoes, bay leaves and cinnamon and a good splash of water and leave to simmer for 8-10 minutes, until thickened and combined. Lower the heat and keep warm until needed.

Step 10/15

• blender

Whilst that’s simmering, rub the burned skin from the peppers with your fingers. Seed and roughly chop the peppers. Add the red pepper to the pan and put the yellow pepper in a blender.

Step 11/15

• salt
• ½ tbsp vegan mayonnaise
• 1 tsp tahini
• 1 lemon

To make the ‘egg yolk’, add the plant-based mayo and tahini to the blender with the yellow pepper. Squeeze in the juice of half the lemon and season with salt to taste. Blend to a paste.

Step 12/15

• 4 tbsp Yoghurt (dairy-free)

To make the ‘egg white’, put the yoghurt in a bowl. Squeeze the other half of lemon in and season with salt. Mix to combine.

Step 13/15

To finish the Shakshuka, remove the bay leaves and cinnamon stick from the pan. Taste and adjust the seasoning to suit. If it looks dry, add a splash of water and stir it in. Make sure it’s nice and warm.

Step 14/15

Spoon the mixture into bowls and, using the back of a spoon, press into it to create 2 wells in each. Spoon a tablespoon of the ‘egg white’ into each well. Use a teaspoon to add a spoonful of ‘egg yolk’ into the centre of each white.

Step 15/15

• 1 scallion (for serving)
• 4 pita breads (for serving)

Grill or toast the pitta breads. Scatter the reserved coriander leaves over the Shakshuka. Finely slice the scallions and scatter over along with the sliced red chilli. Serve the pittas alongside for dipping!

Enjoy your meal!