I love middle-eastern and mediterranean dishes and this one is a plant-based homage to shakshuka, a breakfast dish traditionally made with eggs. Here we substitute them for white beans which gives you all the plant protein and the spices make for a rich flavor, the perfect dish for your Easter brunch!
Serves 4
Ingredients: (preferably organic)
- 1 tbsp olive oil
- ½ onion, finely diced
- 1 clove garlic, minced
- 2 bell peppers, cubed
- 1 box cherry tomatoes, halved
- 1 can diced tomatoes
- 1 tbsp tomato puree
- ½ tsp paprika powder
- ½ tsp cumin
- 1 can white beans, drained & rinsed (I used cannellini)
- pink Himalayan salt, to taste
- black pepper, to taste
- vegan feta, crumbled
- a handful of parsley, finely chopped
Directions:
01. Heat up the olive oil in a pan and sauté the onion and garlic until translucent. Add the bell peppers and cook for about five minutes until they begin to soften.
02. Add the tomato puree, paprika and cumin powder, sauté quickly and then add the cherry & diced tomatoes. Simmer for 15 minutes and then add the white beans and cook for another 5-10 minutes.
03. Season with salt and pepper to taste and top with vegan feta and parsley to serve. Tip: Serve with crunchy toasted sourdough
