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.