Red Pepper and Sun-Dried Tomato Chickpea Shakshuka
Ready in: 15 to 30 mins
Shakshuka is a classic Middle Eastern breakfast dish consisting of a juicy, spiced tomato base, and traditionally served with baked eggs on top. In this vegan version, created by Nourishing Amy in partnership with Real Good Ketchup, there's certainly no shortage of fragrance or flavour. The plant-based dish is a wonderfully hearty breakfast or comforting lunch, topped with a dollop of cashew yoghurt, fresh herbs and seeds.
1 red onion, finely diced
3 garlic cloves, crushed
1 red pepper, finely diced
½ tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
pinch cayenne pepper or chilli flakes
60g sun-dried tomatoes, chopped
400g tin chopped tomatoes
100g Real Good Ketchup
salt and pepper
4 tbsp NUSH Cashew Yoghurt
To serve:gluten free bread/toast
sliced spring onions, chopped
- Heat a frying pan with one tablespoon of olive oil and add the onion and garlic. Fry for five minutes, then add the red pepper and fry for five minutes.
- Add in the cumin, coriander, paprika and cayenne pepper or chilli flakes and fry off for one minute, until fragrant.
- Pour in the sun-dried tomatoes, chopped tomatoes and Real Good Ketchup with some salt and pepper. Bring to the boil, reduce to a gentle simmer and cook with a lid on for 10 minutes.
- Spoon the yoghurt on top of the shakshuka and serve with bread/toast, fresh coriander, sliced spring onions and some chopped nuts/seeds.