Mr Organic’s Mushroom Shakshuka

Heat the olive oil in a large skillet on high heat and add the sliced chestnut mushrooms. Cook for 15-20 minutes or until the mushrooms have released their water and the majority of the liquid has evaporated.

Remove the mushrooms from the skillet and set aside, then reduce the heat to medium and add the red onion. Cook for 2 minutes, then add in the red peppers and sliced garlic. After another 2 minutes, stir in the cherry tomatoes, tomato puree and passata and reduce the heat to low/medium.

Simmer for 10-15 minutes until the peppers are softened, then season with cumin, chilli flakes, smoked paprika, black pepper and salt.

Once the mixture thickens, you’re ready to serve. Drizzle with a little Mr Organic Balsamic Glaze and break up 100g of tofu to sprinkle on top, then serve with fresh parsley, avocado, sesame seeds and a dollop of coconut yogurt & dip some freshly toasted bread into the tomato-ey goodness!