Creamy Vegan Butter Bean Shakshuka
Ingredients
- 1/2 brown onion, diced
- 2 garlic cloves, minced
- 1 400g can butter beans, rinsed well
- 1 400g can chopped tomatoes
- 1 tsp smoked paprika
- 1/2 tsp cumin powder
- 1/4 tsp coriander powder
- 1 tbsp harissa paste
- 4 sundried tomatoes from a jar, chopped small
- 1 tsp sea salt
- Black pepper
- Vegan feta
- Fresh parsley & dill
Preparation
Preheat the oven to 170°C (338°F).
Heat 1 tbsp oil in a cast iron skillet. Add diced onion and minced garlic with a pinch of salt. Sauté until onion is translucent.
Add the butter beans, chopped tomatoes, smoked paprika, cumin powder, coriander powder, harissa paste, chopped sundried tomatoes, sea salt, and black pepper to the skillet. Stir well to combine.
Bring the mixture to a gentle simmer and let it cook for 5 minutes.
Transfer the skillet to the preheated oven and bake for 15 minutes.
Once out of the oven, top the shakshuka with vegan feta (or coconut yogurt/cashew cream), fresh parsley, dill, cracked black pepper, and some crunchy sourdough.
