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VEGAN VALUE

Best-selling authors Ian Theasby and Henry Firth are determined to show how delicious plants can be – and with their latest book Bosh! Ona Budget, they’re busting the belief that vegan food has to b e expensive to taste good…

IAN’S SIMPLE SHAKSHUKA

Serves 2 Preparation time 20-25 minutes Cooking time 45-50 minutes

INGREDIENTS

• 1 red pepper

• 2 tbsp olive oil

• 1 large white onion, peeled and finely chopped

• 1 fresh red chilli, halved

• 3 cloves garlic, peeled and grated

•A handful of fresh coriander, leaves picked, stems finely chopped

• 1 tsp dried oregano

• 1 tsp ground cumin

• 1 tsp smoked sweet paprika

• ½ tsp ras el hanout

• 1½ tbsp tomato puree

• 1 tsp caster sugar

• 1 tbsp red wine vinegar

• 1x 400g tin chopped tomatoes

• 2 bay leaves

• 1 cinnamon stick

• Salt

For the “egg yolks”

• ½ yellow pepper

• ½ tbsp plant-based mayo

• 1 heaped tsp tahini

• ½ lemon

For the “egg whites”

• 4 tbsp dairy-free yoghurt

• Juice of ½a lemon To serve

• 1 spring onion, trimmed and finely sliced

• 4 pitta breads, grilled or toasted

1. First blacken the peppers. Light your largest gas ring or preheat your grill to high. Put the red pepper and the yellow pepper (for the “yolk”) directly on the flame or under the grill for 10-15 minutes, turning them every 5 minutes, until blackened on all sides. Set aside in a bowl to cool and steam with a plate over the top.

2. Place a frying pan over a medium heat and pour in the olive oil. Add the onion, dice one half of the chilli and finely slice the other. Add the diced chilli and garlic to the pan and stir, cooking for 5 minutes. Add the coriander stems, reserving the leaves. Add the oregano and the spices, stir and cook for another 5 minutes. Add the tomato purée and caster sugar and stir for 5-10 minutes, until the mixture is getting darker and sticky.