This spicy white bean shakshuka is the vegan brunch your Sunday deserves
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).
1 white onion, chopped
1 red or yellow pepper, chopped
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
- 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.