Name: Mob's Vegan Shakshuka
Total time: 60 min
Yield: 4
Cuisine: Middle-Eastern Inspired
Ingredients: 1 Onion; 3 Cloves of Garlic; 1 Tsp Ground Coriander; 6 Tsp Harissa Paste; 400g Roasted Red Peppers; 800g Tinned Tomatoes; 3 Tbsp Tahini; 1 Lemon; Large Bunch of Parsley; Loaf of Ciabatta; Salt; Pepper; Olive Oil

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The naughtiest vegan Shak there is. The creamy tahini is the perfect sub for the egg. Dip in your garlicky, crunchy ciabatta croutons. Enjoy.

Mob's Vegan Shakshuka

Start by finely chopping your onions and 1 clove of garlic. Add a drizzle of oil to a frying pan followed by your onions and stir. Once they begin to become translucent, add 1 clove of garlic.

Add ground coriander and three tsp of harissa paste to your pan. Mix together. 

Chop up and add your roasted peppers and tinned tomatoes. Fill up your empty tins with water and add to the mix. Break down the tomatoes with your spoon and leave to simmer on a low heat for 15 minutes.

Tahini time. Add your tahini to a bowl along with a pinch of salt and pepper. Squeeze in the juice of a whole lemon and then grate the zest in too. Add a glug of olive oil and a splash of water to the bowl. Mix together until it begins to thicken. Set aside.

Chop up your half of parsley and grate your remaining garlic cloves. Add to a new bowl and pour in around 5 tbsp of olive oil along with a pinch of salt and a grinding of pepper. Mix together until fully combined. Cut your ciabatta in half and dress it evenly with the garlic mixture. Whack your ciabatta in the oven for 15 minutes.

Whilst your ciabatta is toasting, chop up your remaining parsley (saving a handful for garnish) and add it into your simmering shakshuka sauce, followed by a pinch of salt and a grinding of pepper. Take your ciabatta out of the oven once the edges are slightly charred.

Spoon out holes in your shakshuka and dollop in your tahini sauce. Take your harissa paste and make a yolk in the middle of the tahini circles (you may need a few more tsp for this). Repeat this until there are dollops evenly distributed around the pan. Sprinkle the remaining parsley over the dish and tuck in! Enjoy!

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Ben Lebus

Ben Lebus is the CEO and founder of Mob. Ben has always been passionate about food and learnt to cook from his father, who ran an Italian restaurant for a number of years. You can regularly find him cooking (and eating) some sort of puttanesca.

Medium

Middle-Eastern Inspired

Vegan

Veggie

Pescatarian

Mobs Vegan Shakshuka

Brunch

Preheat your oven to 180°C/356°F.

Start by finely chopping your onions and 1 clove of garlic. Add a drizzle of oil to a frying pan followed by your onions and stir. Once they begin to become translucent, add 1 clove of garlic.

Add ground coriander and three tsp of harissa paste to your pan. Mix together.

Chop up and add your roasted peppers and tinned tomatoes. Fill up your empty tins with water and add to the mix. Break down the tomatoes with your spoon and leave to simmer on a low heat for 15 minutes.

Spoon out holes in your shakshuka and dollop in your tahini sauce. Take your harissa paste and make a yolk in the middle of the tahini circles (you may need a few more tsp for this). Repeat this until there are dollops evenly distributed around the pan. Sprinkle the remaining parsley over the dish and tuck in! Enjoy!

Healthy

Onion

Garlic

Clove

Coriander

Teaspoon

Harissa

Roasted Red Pepper

Gram

Chopped Tomatoes

Tahini

Tablespoon

Lemon

Parsley

Bunch

Ciabatta

Salt

Black Pepper

Olive Oil

Shakshukas

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