Perfect for breakfast or brunch, this dish tastes fantastic with crusty bread to mop up all the delicious juices.
SERVES 4
500g medium vine tomatoes
2 tbsp olive oil
2 large onions, thinly sliced
2 garlic cloves, crushed
2 red peppers, deseeded and sliced
1 yellow pepper, deseeded and sliced
0.5 tsp cumin seeds
1 tsp mild chilli powder
1 tbsp tomato puree
2 tbsp chopped fresh parsley, plus extra to garnish
150g non-dairy yoghurt
Salt and freshly ground black pepper
Crusty bread, to serve
- Cut the tomatoes in half and set to one side.
- Heat the olive oil in a large lidded saucepan. Gently fry the onions, garlic and peppers in the covered pan for about 10 mins, or until very soft.
- Add the cumin seeds, chilli powder, tomato puree and parsley, stirring well. Season. Add the tomatoes and cook over a medium heat for about 8-10 mins, uncovered, adding a splash of water if it begins to look too dry.
This is great as a sharing dish, where everyone just eats straight from the pan!