Vegan shakshuka recipe with red pepper and sun-dried tomatoes

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

Serves: Three

Time: 25 minutes

Ingredients

• Olive oil

• 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

Method

1. 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.

2. Add in the cumin, coriander, paprika and cayenne pepper or chilli flakes and fry off for 1 minute until fragrant.

3. 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.

4. Spoon the yoghurt on top of the shakshuka and serve with sourdough, fresh coriander, sliced spring onions and some chopped nuts or seeds.

Recipe: Amy Lanza for Real Good Ketchup

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