Vegetarian Shakshuka

Ingredients

• 1 red onion
• 1 red bell pepper
• 800 g canned diced tomatoes
• 1 tsp cumin
• 1 tsp garlic granules
• 1 tsp cayenne pepper
• 2 tsp paprika
• 4 eggs
• ¼ cup parsley (optional)
• ½ tsp chili flakes (optional)
• 4 slices toast (optional)

Steps

1. Dice the red onion and red bell pepper. In a large skillet, sauté the onion and pepper over medium heat until the onion is soft, about 5-7 minutes.
2. Add the garlic granules to the skillet and cook for another minute until fragrant.
3. Stir in the diced tomatoes, cumin, cayenne pepper, and paprika. Bring the sauce to a simmer.
4. Reduce heat and let the sauce simmer for 20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. Create four small indents in the tomato sauce and carefully crack one egg into each indent.
6. Cover the skillet and continue to cook until the egg whites are set and the yolks are cooked to your desired consistency, about 5-8 minutes.
7. Garnish with fresh parsley and chili flakes, if desired, and serve immediately with toast.