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.

  • Serves: 4
  • Cooking Time: 20 minutes
cal 163
Vegan British Tomato Shakshuka
  • 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)

Nutrition: per serving

  • cal163
  • fat8.5g
  • sat fat1.3g
  • carbs20.4g
  • sugar9.9g
  • fibre5.1g
  • protein4.5g
  • salt0.2g

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)
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Method
  • 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.
  • 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.
  • Meanwhile, place the yoghurt into a small bowl or ramekin and sprinkle with a little chilli powder.
  • 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.
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Nutrition: per serving

  • cal163
  • fat8.5g
  • sat fat1.3g
  • carbs20.4g
  • sugar9.9g
  • fibre5.1g
  • protein4.5g
  • salt0.2g

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All of our recipes are accredited by Juliette Kellow, registered dietitian.