When I used to eat eggs, I loved making shakshuka. Served with warm crusty bread on a Sunday morning was a winning combination. It’s strange really – I thought eggs are something that I would miss, but I really don’t have any cravings for them at all!
If you don’t fancy using a meat alternative, try adding beans or chickpeas instead. You can also add peppers, courgettes, sweet potato or any other veggies you may fancy. I used what I had and it was delightful!
Ingredients
For the shakshuka:
- 1 aubergine, chopped
- Spray oil
- Salt & pepper to taste
- 2 onions, diced
- 1 chilli, chopped
- 1 tbsp garlic, crushed
- 400g veggie mince (quorn/meatless farm etc)
- 150g mushrooms, sliced
- 1 tsp cumin
- 1 tsp paprika
- 2x400g tins of chopped tomato
- 200ml boiling water
- To serve: parsley/corriander, sumac, pitta bread, rocket salad, avocado
For the tahini dressing
- 1 tbsp tahini
- 1 tbsp soya yogurt
- 1 tsp lemon juice
- 1-2 tbsp water
Method
- Place aubergine on a baking tray and spray with oil. Add salt & pepper and roast for 30 minutes on 180c
- In the meantime, spray a pan and fry the onions, chilli and garlic for about 5 minutes until soft
- Add the mince and fry for a few more minutes, until it begins to brown. Then add the mushrooms, cumin and paprika and continue cooking for 5 minutes
- Add the chopped tomato and water, stir and bring to a boil, then reduce to a simmer for 20 minutes
- In the meantime, combine the ingredients for the tahini sauce in a small bowl. Add enough water to reach a consistence you like
- Once the aubergine is ready, add to the simmering pan for the last 5 minutes
- Remove from the heat and serve with a generous dollop of sauce, a handful of rocket salad, avocado and a warm pitta bread
