LIVING

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! On a Budget, they’re busting the belief that vegan food has to be 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
• 1 x 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 ½ a lemon

To serve

• 1 spring onion, trimmed and finely• 4 pitta breads, grilled or toasted