Vegan shakshuka

Name: Vegan shakshuka
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 onions; 2 bell pepper; 100 g cherry tomatoes; 1 tsp paprika; ½ bunch parsley; 1 tbsp olive oil; 1 tin chopped tomatoes; 2 tbsp tomato puree; 1 tin white beans; ½ tsp ground cumin; ½ tsp garlic powder; salt and pepper to taste

Vegan main dish Vegetarian

Total: 30 min. | Active: 30 min.

vegan, lactose-free, gluten-free

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If you've never come across shakshuka before, then it's high time you gave it a try. This dish from the Middle East will create a sense of wanderlust with its fragrant spiced vegetables. This vegetarian version is very quick and easy and can be enjoyed as an evening meal, lunch or even as a brunch on a weekend.

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 4 person

1 tbsp	olive oil
1	onion, finely chopped
2	bell pepper, cut into cubes
1 tin	chopped tomatoes (approx. 400 g)
100 g	cherry tomatoes
2 tbsp	tomato puree
1 tsp	paprika
½ tsp	ground cumin
½ tsp	garlic powder
1 tin	white beans (approx. 400 g), rinsed, drained
½ bunch	parsley, finely chopped
	salt and pepper to taste

How it's done

Heat the oil in a wide, non-stick frying pan. Briefly sauté the onion, add the peppers and cook for approx. 5 mins. Add the chopped tomatoes, cherry tomatoes, tomato puree and spices, simmer over a medium heat for approx. 15 mins., stirring occasionally. Add the beans, simmer for approx. 3 mins. Garnish with the parsley, season the shakshuka.

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