Recipe: Mixed Bean Shakshuka

Breakfast! It’s deemed to be the most important meal of the day as it breaks the overnight fasting period. The body’s supply of glucose is replenished and the meal supplies us with some essential nutrients to help keep out energy levels sufficient to get us through the day.

Breakfast admittedly isn’t my favourite meal of the day. With work commitments, I’m usually confined to porridge with some fruits and nuts. However when I have the opportunity to have breakfast at home, I go all out and eat the foods I want. Whether it’s a fruity porridge bowl, chocolate baked oats or scrambled tofu.

When it comes to savoury food, I’m at a loss. Either because I lack inspiration, I don’t have the required ingredients in my pantry or because I don’t want dinner for breakfast. When I went pescetarian at the end of last year, I delved into my first shakshuka or baked eggs.

Ever since then I keep meaning to create my own vegan version. I’ve finally done it! Full of sweet, smoky yet with hints of spice and heat. No eggs, just some beans as a source of protein so it’s vegan friendly. Ideal for breakfast, lunch or dinner!



Mixed bean shakshuka 

Ingredients:
4 cloves garlic, finely chopped

1 onion, finely chopped

1 pepper, cubed

2 tsp sweet paprika

1 tsp cumin seeds

1/2 tsp mild chilli powder

1 tsp ground coriander

1/2 tsp paprika (optional for more heat)

2 cans chopped tomatoes

1 tin mixed beans

1 tbsp tomato purée

Himalayan salt

Fresh coriander, garnish

Method:
1. Heat oil to cast iron skillet (or frying pan). When then pan is hot, add the chopped onions. Cook for 3 minutes or until they start to become fragrant.

2. Add chopped garlic and peppers to the pan. You want to add colour to them.

3. Now add the beans and give the pan a stir. Coat the bean mix with the spices and tomato purée. Stir and cook for 1-2 minutes.

4. Pour in the chopped tomatoes and mix. Stir occasionally to avoid the mixture from sticking to the bottom of the pan. You want to reduce the sauce until it has thickened, but still a bit liquidy. Roughly around 30 minutes.

5. If required, season with salt and pepper to taste.

6. Serve with toasted sourdough or bread of choice.

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