Israel · Plant-based · No. 109
Israeli-Style Shakshuka
A single portion of Israeli cooking, ready in 18 minutes with 6 minutes of prep. Vegetarian, and written for one, so there is nothing to halve. It brings some heat.
VegSpicy
Method
- 1
Fry the onion and red pepper in a splash of oil over medium heat for 5 minutes until softening.
- 2
Stir in the cumin and chilli flakes, then add the chopped tomatoes and simmer for 5 minutes until thickened.
- 3
Make two wells in the sauce, crack in the eggs, cover and cook for 4–5 minutes until the whites are set.
- 4
Taste and adjust the seasoning.
- 5
Serve straight from the pan with the flatbread.
