Simple Vegan Shakshuka

Simple Vegan Shakshuka

Based on 0 ratings

"This silky red pepper stew feels really warming and generous. The vegan ‘eggs’ look great and the flavour is fantastic."

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
1
red bell pepper
2 tbsp
olive oil
1
onion
1
Red chilli
3 cloves
garlic
cilantro
1 tsp
dried oregano
1 tsp
ground cumin
1 tsp
smoked paprika powder
½ tsp
ras el hanout
tbsp
tomato paste
1 tsp
caster sugar
1 tbsp
red wine vinegar
400 g
canned crushed tomatoes
2
bay leaves
1
cinnamon stick
salt
1
yellow bell pepper
½ tbsp
vegan mayonnaise
1 tsp
tahini
1
lemon
4 tbsp
Yoghurt (dairy-free)
1
scallion (for serving)
4
pita breads (for serving)

Utensils

grill, frying pan, blender

  • 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

    • 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!

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