Baked Shakshuka with Butter Beans

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

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
Breakfast
Spicy
Vegan
Brunch

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.