Name: Baked Shakshuka with Butter Beans
Yield: Serves 2
Ingredients: 80 ml (2½ fl oz / ⅔ cup) olive oil; pinch of cayenne pepper; ½ teaspoon sweet paprika; pink Himalayan salt and black pepper, to taste; Super Bread or good-quality shop-bought bread; handful of chopped parsley; drizzle of Pumpkin Seed Pesto; ½ red (bell) pepper, chopped; ½ red onion, chopped; ½ aubergine (eggplant), chopped; 230 g (8 oz) tinned butter beans (lima beans), drained; 1 x 400 g (4 oz) tin of tomatoes; 4 sundried tomatoes, chopped; a few endive leaves, to garnish (optional); a few cherry tomatoes, to garnish (optional); lemon wedges; dollops of plant yoghurt, shop-bought or home-made (see Cashew Yoghurt and Coconut Yoghurt)

Preparation info

Serves
2

Difficulty
Easy

Appears in

Happy Vegan Food

By Bettina Campolucci Bordi

Published 2022

About

Love this dish! So simple, satisfying and easy to make. The eggy version of shakshuka has taken over cafes worldwide. This version is still as substantial and has a spicy, smoky edge to it that I love.

Ingredients

80 ml (2½ fl oz / ⅔ cup) olive oil
½

Main course
Brunch
Vegan
Spicy
Breakfast

Method

In a medium pan, heat the oil and fry the onion, pepper and aubergine with a tiny pinch of salt for 10–15 minutes. It is important you use a good amount of oil here to get it going and to make sure that the veggies soften properly.

Then add the tomatoes, beans, sundried tomatoes and all the spices and seasoning, give it a good stir and leave on a medium heat, covered, for 10 minutes.

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