Happy Food: baked shakshuka with butter beans recipe

This verison of Shakshuka has a spicy, smoky edge.

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SERVES 2

Ingredients
*80 ml olive oil
*1/2 red onion, chopped
*1/2 red pepper, chopped
*1/2 aubergine, chopped
*1 x 400 g tin of tomatoes
*230 g tinned butter beans, drained
*4 sundried tomatoes, chopped
*1/2 teaspoon sweet paprika
*pinch of cayenne pepper
*pink Himalayan salt and black pepper, to taste

To serve
*handful of chopped parsley
*good-quality shop-bought bread
*dollops of plant yoghurt, shop-bought or home-made
*lemon wedges
*a few cherry tomatoes, to garnish (optional)
*a few endive leaves, to garnish (optional)

Method

1. In a medium pan, heat the oil and fry the onion, pepper and aubergine with a tiny pinch of salt for 10–15 minutes. It is important you use a good amount of oil here to get it going and to make sure that the veggies soften properly.

2. Then add the tomatoes, beans, sundried tomatoes and all the spices and seasoning, give it a good stir and leave on a medium heat, covered, for 10 minutes.

3. Check on the mixture when the time is up, give it a stir and leave for another 10 minutes.

4. By now the shakshuka should be done, the liquid should have mostly cooked off and turned sticky and there should be a smoky gorgeous mixture in your pan.

5. Serve immediately from the pan with a good sprinkle of chopped parsley, avocado slices, home-made bread for dipping and if you have some pumpkin seed pesto, get that in too, along with some plant yoghurt and lemon wedges to squeeze over.

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