Vegetarian Shakshuka

Method12 steps

1. 1

   Step 1: Peel and chop the half red onion. Wash, deseed and chop the half red bell pepper, keeping both prepared vegetables ready for the pan.

   Uses ½ red onion · ½ red bell pepper

2. 2

   Step 2: Heat a little cooking oil in a frying pan over medium heat. Fry all the prepared onion and red bell pepper together, stirring occasionally, until the onion is soft.

   Uses All the prepared onion and pepper · A little cooking oil for frying the onion and pepper, as needed

3. 3

   Step 3: Measure the half teaspoon garlic granules and keep it ready to add to the softened vegetables.

   Uses ½ tsp garlic granules

4. 4

   Step 4: Stir the measured garlic granules through the softened onion and pepper and cook for one minute.

   Cook garlic granules with softened vegetables · 1 minUses All the cooked vegetable pan · All the measured garlic granules

5. 5

   Step 5: Prepare all 400 g tomatoes, chopping them if whole. Keep all their juices with the chopped tomatoes for the sauce.

   Uses 400 g tomatoes, chopped

6. 6

   Step 6: Add all the prepared chopped tomatoes and their juices to the garlic-vegetable base. Stir in all the measured cumin (½ tsp), cayenne pepper (½ tsp) and paprika (1 tsp), mixing well.

   Uses All the cooked base · All 400 g prepared tomatoes and juices · ½ tsp ground cumin · ½ tsp cayenne pepper · 1 tsp paprika

7. 7

   Step 7: Bring the complete tomato sauce to a gentle simmer, then lower the heat so it cooks steadily without catching.

   Uses All the assembled sauce

8. 8

   Step 8: Simmer the same sauce for about twenty minutes, stirring occasionally, until thickened and the vegetables are tender.

   Simmer spiced tomato sauce until thickened · 20 minUses All the gently simmering sauce

9. 9

   Step 9: Crack each egg (2) into a separate clean small cup, checking and removing any shell pieces. Keep both eggs ready to slide into the hot sauce.

   Uses 2 eggs

10. 10

    Step 10: Make two wells in the hot tomato sauce. Gently slide one of the prepared eggs into each well, keeping the yolks intact.

    Uses All the cooked sauce · Both prepared eggs

11. 11

    Step 11: Keep the pan over gentle heat and cover it so the eggs cook evenly in the hot sauce. Continue until both whites and yolks are firm.

    Uses The complete assembled egg and sauce pan

12. 12

    Step 12: Check that both egg whites and yolks are fully set, then take the pan off the heat. Wash and chop the fresh parsley and scatter it over the finished shakshuka with chilli flakes as desired. Serve with both slices of toast (2 slices).

    Uses All the finished shakshuka · Fresh parsley to garnish · Chilli flakes to garnish, as desired · 2 slices toast to serve