Updated: 2 days ago
Shakshuka is traditionally made with eggs, but this vegan shakshuka recipe by Amy Lanza makes for a delicious plant-based alternative.
Tomatoes add a gorgeous dash of colour to this recipe, and that's not all. Studies suggest that these juicy fruits may be helpful for supporting women's health, especially in middle age.
A 2015 study published in the Nutrition Journal found that drinking tomato juice helped to alleviate menopausal symptoms - including anxiety - in middle-aged women.
Vegan shakshuka recipe
Time: 25 minutes
1 small red onion, diced
3 garlic cloves, crushed
1 red pepper, diced
½ tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
Pinch of cayenne pepper or chilli flakes
60g sun-dried tomatoes, chopped
400g tin chopped tomatoes
400g tin chickpeas
100g tomato ketchup (Real Good Ketchup works well here)
Salt and pepper
4 tbsp vegan yoghurt
To serve: sourdough bread, fresh coriander, sliced spring onions, or chopped nuts and seeds
Heat a frying pan with 1 tbsp olive oil and add the onion and garlic. Fry for 5 minutes then add the red pepper and fry for 5 minutes.
Add in the cumin, coriander, paprika and cayenne pepper or chilli flakes and fry off for 1 minute until fragrant.
Pour in the chickpeas, sun-dried tomatoes, chopped tomatoes, 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 sourdough, fresh coriander, sliced spring onions and some chopped nuts or seeds.
Discover more recipes