500g British medium vine tomatoes
2tbsp olive oil
2 large onions, thinly sliced
2 garlic cloves, crushed
2 red peppers, deseeded and sliced
1 yellow pepper, deseeded and sliced
1/2tsp cumin seeds
1tsp mild chilli powder
1tbsp tomato puree
2tbsp chopped fresh parsley, plus extra to garnish
150g non-dairy yogurt
Salt and freshly ground black pepper
Crusty bread, to serve
Perfect for breakfast or brunch, this British tomato recipe tastes fantastic with crusty bread to mop up all the delicious juices.
Prep time: 20 minutes
Cooking: 25 minutes
Suitable for vegetarians
Suitable for vegans
1. Cut the British tomatoes in half and set to one side.
2. Heat the olive oil in a large lidded saucepan. Gently fry the onions, garlic and peppers in the covered pan for about 10 minutes, or until very soft.
3. Add the cumin seeds, chilli powder, tomato puree and parsley, stirring well. Season. Add the tomatoes and cook over a medium heat for about 8-10 minutes, uncovered, adding a splash of water if it begins to look too dry.
4. To serve, sprinkle with extra parsley and season with a little extra black pepper. Put the yogurt into a bowl and sprinkle with a little chilli powder. Serve alongside the Shakshuka with crusty bread.
Cook’s tip: This is great as a sharing dish, where everyone just eats straight from the pan!
Did You Know?
British Tomato growers use an army of over 100 million beneficial predatory bugs to help balance glasshouse ecosystems where pests are controlled by predators and so are present at a level below those causing economic damage and thus reducing, to virtually zero, the need to use any pesticides which if they are will be primarily biological in origin.