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Vegan shakshuka with potatoes recipe
Prep Time:
20
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
1
hour
hour
Servings:
2
people
Author:
Nico Pallotta
28
oz
whole peeled tomatoes canned
(800 grams)
8
small
potatoes
(300 grams)
1
cup
white beans
(150 grams)
1
handful
flat-leaf parsley
(20 grams)
1
stalk
celery
1
small
carrot
1
white
onion
2
cloves
garlic
2
tbsp
extra virgin olive oil
2
tbsp
tomato paste
3
cups
water
2
bay leaves
5
sprigs
thyme
1
sprig
rosemary
2
tsp
salt
½
tsp
chili flakes
Finely chop onion, celery, carrot and garlic
Peel the potatoes and set aside in bowl with cold water
In a cast iron pan or stainless steel pan, fry carrot, celery, onion and garlic in olive oil on medium heat for 3 minutes.
Add 1 cup of water, tomato paste, salt and chili flakes. Stir continuously to create a curry-like paste. Let cook this paste for 2 mins.
Turn the heat to medium-low and add the pelati tomatoes, crush the tomatoes gently with a wooden spatula and stir well.
Once tomatoes are crushed, add thyme, rosemary and bay leaves.
Add the peeled potatoes and 3 cups of water, let simmer for 30 minutes on low-medium heat.
Add the white beans and stir well, let simmer for another 15 minutes, or until potatoes are cooked and can be pierced with a fork.
Let cool 10 minutes before serving, this will increase intensity of flavour.
Serve with a slice of thick sourdough bread or your favourite grain (rice, couscous and buckwheat all go amazingly well with this dish)