If you've ever doubted that a completely meat-free breakfast could keep you full 'til lunch, think again.
This spicy vegan shakshuka is guaranteed to fill a hole and is pretty much foolproof.
Best of all, you probably already have all of the bits you need in the kitchen so let's get cracking (pun very much intended).
Ingredients
1 white onion, chopped
1 red or yellow pepper, chopped
4 eggs
1 tin of cannellini beans
1 tin chopped tomatoes
2 tbsp tomato paste
4 cloves of garlic, crushed
Handful of fresh coriander
1/2 tsp chilli powder
1 tsp cumin
2 tsp paprika
1 tsp oregano
Method
- Put your onion and pepper into a large pan and sauté on a medium heat for around five minutes until the onion becomes translucent.
- Add the garlic and spices and cook for another minute.
- Stir the tomato paste and tin of chopped tomatoes through the veg in the pan and allow the sauce to simmer for five minutes.
- Drain your cannellini beans and add them to the pan along with your coriander. Cook for three minutes.
- Use a wooden spoon to make wells in the sauce and crack an egg into each well.
- Cover the pan and poach the eggs for five to eight minutes, depending on how runny you like your yolk.
- Serve alongside the bread of your choice for dipping - pita is traditional but we love a cheeky naan with this too. Feel free to sprinkle a handful of feta over the dish if you're not fussed about it being fully vegan.
