Vegan Shakshuka

This is such an easy go-to recipe – I love it for brunch or breakfast  – it can be a meal on its own as well as a side dish and like all my recipes you can add in bits & bobs that you have in your fridge or cupboards. I tend to serve it with nice lightly toasted sourdough bread and a cup of coffee!!


Ingredients
2 x tsp rapeseed oil – or oil of your choice without a strong flavour
1 x small red onion or shallot – chopped finely
1/2 small red pepper – chopped
1 x 400g tin of plum tomatoes
1 – 2 x tsp of garlic granules or garlic salt
1 -2  x tsp sea salt (less or more to taste)
2 x tsp ground black pepper
1 -2 tsp chilli flakes (less or more to taste)
4-5 chestnut mushrooms – sliced
1 x tbsp tomato puree
2 x tsp tomato ketchup (you can use coconut sugar or maple syrup) to bring a lovely sweet taste
A little hot water if the mixture gets too thick
(optional extras to try out: a couple of handfuls of spinach or  chopped courgette, a cup of chickpeas, if your not plant-based then crumbled feta on top adds a finishing touch).

Method
In a good frying pan add your oil and gently warm up. once warm add your chopped onion and red pepper and cook for about 5 mins until the onion starts to soften.
Then add-in the tinned plum tomatoes and mash them down with a wooden spoon. Sprinkle in the garlic granules, chilli flakes, salt and pepper and stir.
Next, add in the tomato puree and ketchup – stir taste (adjust seasoning if needed) then add in the mushrooms.
Leave to cook for about another 5 mins – the sauce will start to thicken a bit – if it gets too thick add a little hot water.
If you have uncut bread – warm another frying pan or grill and lightly dry toast your bread.
Spoon the shakshuka onto your plate and add you’re toasted bread – a couple of slices of avocado is a lovely accompaniment also. Use your bread to mop up all the lovely tomatoey goodness!

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