Vegetarian Shakshuka

Ingredients

• 1/2 Red Onions
• 1/2 Red Pepper
• 400g Tomato
• 1/2 teaspoon Cumin
• 1/2 tsp Garlic Granules
• 1/2 teaspoon Cayenne Pepper
• 1 tsp Paprika
• 2 Egg
• Garnish Parsley
• Garnish Chilli Flakes
• 2 sliced Toast

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Chop the red onion and red pepper, then cook them gently in a pan over medium heat until the onion turns soft.
2. Stir in the garlic granules and let them cook for a minute.
3. Tip in the tomatoes along with the cumin, cayenne pepper and paprika, mixing everything together well.
4. Let the sauce simmer for about 20 minutes, stirring occasionally.
5. Use a spoon to make two small wells in the sauce and break an egg into each one.
6. Cover and cook until the egg whites have set, then scatter over the parsley and chilli flakes.
7. Serve straight from the pan with the toast on the side.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.