Recipe Vault

EGGLESS Caesar Salad

Super versatile, punchy & eggless!

caesar eggless

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Featured Recipes

Shakshuka!

One taste for shakshuka and you'll be coming back for more! This is our go-to fridge breakfast, lunch or dinner, our hangover cure, our meal on a dime! For us the perfect ratio is 3 eggs. We've garnished with cilantro too, or nothing at all. MAKE AHEAD: Sauce can be made in full. Re-warm in frying pan and continue by adding in eggs, making it a fantastic brunch option.

4 tbsp. (or as needed) olive oil
1 onion, thinly sliced
1 red pepper, thinly sliced
1 large clove garlic, finely chopped
1 tsp. Paprika
1 tsp. Cumin
1⁄4 tsp. crushed red chilli flakes
1 cup canned tomatoes and their juices
4-6 large eggs
5-6 sprigs flat-leaf parsley
5-6 sprigs fresh dill
Salt, as needed
Bread, for serving

Thinly slice onion
Heat a large frying pan over medium heat.
Add olive oil, followed by onions. Season with salt, stir and allow to caramelise over medium-low heat, about 10 minutes or longer.
Slice peppers, garlic & herbs.
Add in peppers once onions have gained some colour and continue to cook a further 5 minutes, until softened.
Add in garlic and spices and cook for 1-2 minutes.
Add in canned tomatoes and simmer until concentrated, 1-2 minutes.
Reduce heat to medium low, and, using a spatula, create some space in the pan for the eggs, 4-6 wells.
Add a little olive oil in each well, crack in your eggs and allow to cook until whites are opaque, about 5-6 minutes. You may want to pop a lid on to get the whites cooked though, or use a spatula to 'scrape' any raw white into the sauce.
Using a spatula, serve up shakshuka on warm plates, garnished with chopped herb and served with warm bread.

If warm spices and one-pot meals are right up your alley, check out our full African Influence cooking class here! One of the best bean dishes we've ever had, plus a unique take on beef stew. Perfect for a chilly weeknight!

Eggplant & Tomato Braise with Feta Cheese

This was it, this was the dish that made me change my mind about eggplant! Just a small amount of spice made a big impact! For a complete meal serve it with some garlic bread. We've made this recipe with both Mutti brand whole canned tomatoes and their fantastic canned cherry tomatoes.

1 large eggplant
¼ cup sunflower oil
¼ tsp turmeric
¼ tsp ground cumin
2 cups water, divided
1 cup good quality canned tomatoes
kosher salt, to taste
freshly chopped greens such as parsley and/or watercress and/or arugula, to garnish
feta cheese, to garnish

Trim and peel the eggplants, but leave some of the skin on. Cut into spears by first slicing thick circles and then cutting into strips the size of your finger
Heat a wide heavy pot over medium heat. When the pot is hot, add the oil and the spices and fry for just a few seconds before adding the eggplant. Stir and toss for a couple of minutes, season with salt, and then add the first cup of water and the tomatoes.
Bring to a full boil, and then add the second cup of water. Maintain a boil over medium to medium-high heat for about 15 minutes, until sauce has reduced.
Cover and cook over low heat for a further 20 minutes
Serve hot or room temperature, topped with feta cheese and fresh greens

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If warm spices and one-pot meals are right up your alley, check out our full African Influence cooking class here! One of the best bean dishes we've ever had, plus a unique take on beef stew. Perfect for a chilly weeknight!