A skillet of vibrant tomato, gently spiced vegetables and soft eggs makes this vegetarian shakshuka a colourful way to start or end the day. Easy, nourishing and ready in around 20 minutes, it works just as well for brunch as it does for a relaxed dinner.
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Notes: You can omit the chilies if you prefer, or remove the seeds for a milder heat. This vegetarian shakshuka recipe can easily be doubled for a larger crowd, just use a larger skillet.
1
Place a heavy skillet onto medium-high heat. Add the oil, onion and capsicum and stir for 5 minutes, until ingredients soften and begin to colour. Add the garlic, chili and spices and cook for 1 minute until fragrant.
2
Add Mutti tomatoes, then fill the empty can with a splash of water (about 100-150ml), swish it around to collect any remaining tomato in the can and pour into the skillet. Let the sauce simmer for 3-5 minutes until slightly thickened, season to taste.
3
Using the back of your spoon, push 4 indentations into the sauce. Crack one egg into each indentation, then turn the heat to the lowest setting, and cover the skillet and cook for 4-10 minutes. If you prefer runny yolks, start checking at around 3 minutes by gently poking the surface of the yolks; they should be soft, but the whites should be fully cooked and not translucent.
4
Crumble the feta cheese on top, sprinkle with the parsley & finish with a drizzle of olive oil. Serve vegetarian shakshuka immediately with crusty bread.
