MOB's Vegan Shakshuka
Preheat your oven to 180°C/356°F.
Start by finely chopping your onions and 1 clove of garlic. Add a drizzle of oil to a frying pan followed by your onions and stir. Once they begin to become translucent, add 1 clove of garlic.
Add ground coriander and three tsp of harissa paste to your pan. Mix together.
Chop up and add your roasted peppers and tinned tomatoes. Fill up your empty tins with water and add to the mix. Break down the tomatoes with your spoon and leave to simmer on a low heat for 15 minutes.
Spoon out holes in your shakshuka and dollop in your tahini sauce. Take your harissa paste and make a yolk in the middle of the tahini circles (you may need a few more tsp for this). Repeat this until there are dollops evenly distributed around the pan. Sprinkle the remaining parsley over the dish and tuck in! Enjoy!