Vegan British Tomato Shakshuka

This simple, midweek meal is a great sharing dish for family and friends using fresh, British tomatoes. Find out more about The British Tomato Growers’ Association¬†here.

Healthy Diet

By Healthy Diet

Serves: 4  Cooking Time: 20 minutes
cals 163
Vegan British Tomato Shakshuka

Ingredients

  • 2 tbsp olive oil
  • 2 large onions, thinly sliced
  • 2 garlic cloves, crushed
  • 2 red peppers, deseeded and sliced
  • 1 yellow pepper, deseeded and sliced
  • 1/2 tsp cumin seeds
  • 1 tsp mild chilli powder
  • 1 tbsp tomato puree
  • 2 tbsp fresh parsley, chopped, plus extra to garnish
  • pinch of salt and freshly ground black pepper
  • 500g British medium vine tomatoes, halved
  • 150g non-dairy yoghurt
  • crusty bread, to serve (optional)

Method

  1. Heat the olive oil in a large saucepan that has a lid. Add the onions, garlic and peppers and gently fry in the covered pan for about 10 minutes, or until very soft.
  2. Add the cumin seeds, chilli powder, tomato puree and parsley, stirring well. Season to taste. Add the tomatoes and cook over a medium heat for about 8-10 minutes, uncovered, adding a splash of water if it begins to look too dry.
  3. Meanwhile, place the yoghurt into a small bowl or ramekin and sprinkle with a little chilli powder.
  4. To serve the Shakshuka, sprinkle with extra parsley and season with a little extra black pepper. Serve with the yoghurt and crusty bread, if desired.

Nutrition: per serving

cal

163

fat

8.5g

sat fat

1.3g

carbs

20.4g

sugar

9.9g

fibre

5.1g

protein

4.5g

salt

0.2g