Chick*n Sausage Shakshouka

Serves 3

This makes a great weekend breakfast or brunch, or have it for light and tasty dinner. It’s so versatile!

Ingredients

• 1 pack VFC Chick*n Sausages
• 1 onion (red or brown), diced
• 1 red pepper, diced
• 1 tbsp olive oil
• 2 cloves garlic, crushed/finely chopped
• 1-2 tsp Middle Eastern spice mix (or use ras-el-hanout or harissa spice mix instead of Middle Eastern spices, or just use a teaspoon each of cumin and smoked or plain paprika)
• 1 tin chopped tomatoes
• Black pepper and salt
• 150ml vegan Greek-style yogurt
• 75g vegan feta or Greek-style cheese
• Handful fresh parsley, roughly chopped
• Sourdough or ciabatta to serve

Method

1. Cook the VFC Chick*n Sausages according to the pack instructions.
2. Meanwhile, make the sauce. In a large heavy frying pan, fry the onions and peppers in the oil for about 5 minutes then add the garlic and dried spice mix and fry for another 30 seconds or so.
3. Pour in the chopped tomatoes and season with black pepper and a pinch of salt. Simmer for 10 minutes.
4. Add the sausages to the frying pan and nestle into the sauce. Cook for another 5 minutes or so then turn off the heat.
5. Slice the bread and toast it – it’s great done on a griddle pan!
6. Add a few dollops of vegan yogurt and crumble over the vegan feta. Add a pinch more of the spice mix and scatter over the parsley.
7. Serve with the crunchy bread to mop up the sauce.