Butter Bean Shakshuka
1/2 brown onion, diced
2 garlic cloves, minced
1 400g can butter beans, rinsed well
1 400g can chopped toms
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
Fresh parsley & dill
Pre heat oven to 170C. Heat 1 tbsp oil in you cast iron skillet, add onion and garlic with a pinch of salt. Add the rest of the ingredients and bring to a gentle simmer for 5 minutes.
Transfer to the oven for 15 minutes.
Then top with some vegan feta (or coconut yoghurt/cashew cream), fresh parsley, dill, cracked black pepper and some crunchy sourdough.