Monday, December 5, 2022

Vegan Shakshuka From the BOSH! Kitchen

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From BOSH! on a Budget, a super tasty and simple vegan shakshuka recipe for a breakfast or weekend brunch.

We’ve put this in the brunch chapter as it’s a great start to the day, but shakshuka makes a wonderful meal at any time. Served with toasted pita for dunking, this silky red pepper stew feels really warming and generous. And we’re chuffed with these vegan eggs; they look awesome and the flavor is fantastic. Super fun and perfect for lnstagram!

Bosh Shakshuka
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Ian’s Simple Shakshuka

A vegan and easy-to-make breakfast full of flavor.
Course Breakfast, brunch
Cuisine vegan
Keyword shakshuka, vegan
Prep Time 20 minutes
Cook Time 40 minutes
Servings 2

Ingredients

  • 1 red pepper
  • 2 tbsp olive oil
  • 1 large white onion
  • 1 fresh red chilli
  • 3 cloves garlic
  • handful fresh coriander (cilantro)
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp smoked sweet paprika
  • ½ tsp ras el hanout
  • tbsp tomato puree
  • 1 tsp caster sugar
  • 1 tbsp red wine vinegar
  • 1 can chopped tomatoes (28 oz)
  • 1 cinnamon stick

For the egg yolk

  • ½ yellow pepper
  • ½ tbsp plant-based mayo
  • 1 tsp tahini
  • ½ lemon
  • salt

For the egg whites

  • 4 tbsp dairy-free yogurt
  • ½ lemon
  • salt

To serve

  • 1 spring onion
  • 4 pita bread

Instructions

  • Light your largest gas ring or preheat your grill to high• Put the red and yellow peppers directly on the flame or under the grill for 10-15 minutes, turning them every  5 minutes, until blackened  on all sides • Set aside in a bowl to cool and steam with a plate over the top.
  •  Place the frying pan over a medium heat and pour in the olive oil. Peel and finely chop the onion and add it to the pan. Halve the chilli, dice one half and finely slice the other. Peel and grate the garlic cloves. Add the diced chilli and garlic to the  pan and stir, cooking for 5 minutes. Finely chop the coriander stems and add them to the pan, reserving the leaves• Add the oregano and the spices.
  • Stir and cook for another 5 minutes. Add the tomato puree and sugar and stir for 5-10 minutes, until the mixture is getting darker and sticky.
  • Add the vinegar to the pan and let it bubble away and evaporate. Add the tinned tomatoes, bay leaves and cinnamon, and a good splash of water and leave to simmer for 8-10 minutes, until thickened and combined. Lower the heat and keep warm until needed.
  • Rub the burned skin from the cooled peppers with your fingers. Seed and roughly chop the peppers. Add the red  pepper to the shakshuka. Put the yellow pepper in the blender.
  • Add the plant-based mayo and tahini to the blender with the yellow pepper• Squeeze in the juice of the lemon and season with salt. Blend to a paste.
  • Put the yoghurt in a bowl. Squeeze in the juice of the lemon and season with salt. Mix to combine.
  • Remove the bay and cinnamon sticks from the pan. Taste the shakshuka and adjust the seasoning if necessary. If it looks dry, add a splash of water and stir it in. Make sure it's nice and warm. Press the back of a spoon into the mixture to make 4 wells. Spoon a tablespoon of the 'egg white' into each well. Use a teaspoon to add a spoonful of the 'egg yolk' into the center of each white.
  • Grill or toast the pitas. Scatter the reserved coriander leaves over the shakshuka. Finely slice the spring onion and scatter it over along with the sliced red chilli. Serve the pitas alongside for dipping.

Excerpted from BOSH! on a Budget by Henry Firth and Ian TheasbyReprinted with permission of HarperCollins, 2022.

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