How do I make shakshuka vegetarian-friendly?

Calling all veggie lovers! Our vegetarian Shakshuka recipe will satisfy your cravings. A delightful combination of poached eggs and hearty vegetables.

You'll need

Items needed to answer the question, How do I make Shakshuka vegetarian-friendly. Items include: Onion Bell pepper Garlic cloves Olive oil Ground cumin Paprika Red pepper flakes Canned diced tomatoes Eggs Salt Pepper Fresh parsley or cilantro Crusty bread

Onion 1
Bell pepper 1
Garlic cloves 2
Olive oil 2 tablespoons
Ground cumin 1 teaspoon
Paprika 1 teaspoon
Red pepper flakes A pinch
Canned diced tomatoes 1 can (14 ounces)
Eggs As many as desired
Salt To taste
Pepper To taste
Fresh parsley or cilantro For garnish
Crusty bread For serving

Take note
Please note that the quantities mentioned in the guide are approximate and can be adjusted according to your taste preferences. Additionally, be careful when handling hot pans, and remember to use oven mitts or kitchen towels to protect your hands.

1

Chop and sauté the vegetables

Start by chopping the following vegetables: 1 onion, 1 bell pepper, and 2 cloves of garlic. Heat a large, deep skillet over medium heat and add 2 tablespoons of olive oil. Once the oil is hot, add your chopped vegetables and sauté until they become soft and slightly caramelized, about 5-7 minutes.

2

Add spices and canned tomatoes

Next, it's time to add some flavor! Sprinkle 1 teaspoon of ground cumin, 1 teaspoon of paprika, and a pinch of red pepper flakes into the skillet with the sautéed vegetables. Stir it all together and let the spices toast for about 1 minute. Then, pour in a 14-ounce can of diced tomatoes with their juice. Bring the mixture to a simmer and let it cook for another 5 minutes.

3

Create wells for the eggs

Now, it's time to make room for the stars of the dish: the eggs! Using a spoon, create small wells in the tomato and vegetable mixture. Make as many wells as the number of eggs you want to poach. Be sure to evenly space them out to allow for even cooking.

4

Poach the eggs

Carefully crack an egg into each well you created. Season the eggs with a pinch of salt and pepper. Cover the skillet with a lid or aluminum foil, and let the eggs cook over medium-low heat for about 5-7 minutes, or until the whites are set, and the yolks are still slightly runny. If you prefer your eggs more well-done, cook them for a few more minutes.

5

Garnish and serve

Once the eggs are cooked to your liking, it's time to garnish and serve your vegetarian Shakshuka! Sprinkle some freshly chopped parsley or cilantro over the top for a pop of freshness. Serve the dish hot directly from the skillet, alongside some warm crusty bread for dipping into the flavorful tomato sauce. Enjoy!