Vegetarian Shakshuka
1 Fry onion and pepper together on medium heat until onion is soft 2 Add garlic granules, cook for a minute 3 Add chopped tomatoes and remaining spices, stir well 4 Simmer for about 20 minutes 5 Make…
- Prep
- 12 min
- Cook
- 27 min
- Total
- 39 min
- Servings
- 4
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Fry onion and pepper together on
Fry onion and pepper together on medium heat until onion is soft
Add garlic granules, cook for a minute
Add garlic granules, cook for a minute
Add chopped tomatoes and remaining spices
Add chopped tomatoes and remaining spices, stir well
Simmer for about 20 minutes
Simmer for about 20 minutes
Make indents for in the sauce
Make indents for in the sauce and crack an egg into each one
Once egg whites are cooked through
Once egg whites are cooked through, garnish and serve with toast
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 6 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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