Vegan British Tomato Shakshuka
Perfect for breakfast or brunch, this British tomato shakshuka tastes fantastic with crusty bread to mop up all the delicious juices
Ingredients
- 500g (17.6 oz) British medium vine tomatoes
- 2 tbsp olive oil
- 2 large onions, thinly sliced
- 2 garlic cloves, crushed
- 2 red peppers, deseeded and sliced
- 1 yellow pepper, deseeded and sliced
- ½ tsp cumin seeds
- 1 tsp mild chilli powder
- 1 tbsp tomato purée
- 2 tbsp chopped fresh parsley, plus extra to garnish
- 150g (5.2 oz) non-dairy yogurt
- Salt and freshly ground black pepper
- Crusty bread, to serve
- Halve the British tomatoes and set to one side.
- Heat the olive oil in a large saucepan that has a lid. Gently fry the onions, garlic and peppers in the covered pan for about 10 minutes, or until very soft.
- Add the cumin seeds, chilli powder, tomato purée and parsley, stirring well. Season. Add the tomatoes and cook over a medium heat for about 8-10 minutes, uncovered, adding a splash of water if it begins to look too dry.
- To serve, sprinkle with extra parsley and season with a little extra black pepper. Put the yogurt into a bowl and sprinkle with a little chilli powder. Serve alongside the tomato Shakshuka with crusty bread.
OM tip
This is great as a sharing dish, where everyone just eats straight from the pan!
Recipe by British Tomato Growers' Association
Om Magazine
First published in November 2009, OM Yoga magazine has become the most popular yoga title in the UK. Available from all major supermarkets, independents and newsstands across the UK. Also available on all digital platforms.
