Vegetarian Shakshuka

What you need

Ingredients

Measured for 2 servings.

• 0.5 pcs (approx. 60 g)Red Onions
• 0.5 pcs (approx. 60 g)Red Pepper
• 400 gTomato
• 1 gCumin
• 2.5 gGarlic Granules
• 1 gCayenne Pepper
• 2 gPaprika
• 2 pcs (approx. 110 g)Egg
• 10 gParsley
• 2 gChilli Flakes
• 2 slices (approx. 60 g)White bread

Make it

Method

1. 01

   Finely dice 60 g red onion and 60 g red sweet pepper, and chop 400 g tomato. Heat a nonstick pan over medium heat; soften onion and pepper with a spoonful of water for about 4–5 minutes, adding more water only if the pan dries. Add tomato, 1 g cumin, 2.5 g garlic granules, 1 g cayenne and 2 g paprika. Stir and simmer 8–10 minutes until the tomatoes break down and the sauce is thick enough to hold shallow wells.

2. 02

   Make two wells and crack one of the two eggs (110 g total) into each. Cover, turn the heat low and cook about 5–8 minutes without a hard boil, until the whites are fully set and the yolks are cooked to your preferred safe doneness; for a fully cooked egg dish, use 71°C if measuring. If the sauce dries before the eggs set, add a spoonful of water at the pan edge.

3. 03

   Toast two ordinary white-bread slices weighing approximately 60 g together, not 200 g. Scatter 10 g chopped parsley and 2 g chilli flakes over the pan. Divide the tomato sauce and one egg per plate, serving one 30 g toast slice with each. Nutrition includes the measured two slices and no added cooking oil; thicker or heavier bread changes the values.