Vegetarian Shakshuka

Begin by heating a splash of oil in a frying pan over medium heat. Add the chopped red onion and red pepper, sautéing them gently until the onion becomes soft and translucent, releasing its sweetness. Sprinkle in the garlic granules and allow them to toast lightly for about a minute, infusing the pan with their savory aroma without burning. Next, stir in the chopped tomatoes along with the cumin, cayenne pepper, and paprika. Mix thoroughly to coat the vegetables in the fragrant spices. Reduce the heat and let the mixture simmer gently for around 20 minutes. This slow cooking will thicken the sauce and meld the flavors beautifully—stir occasionally to prevent sticking. Using a spoon, create small wells in the rich sauce and carefully crack an egg into each indentation. Cover the pan and poach the eggs until the whites are firm but the yolks remain delightfully runny, about 5 minutes. Finally, scatter chopped parsley and a pinch of chilli flakes over the top for a fresh, spicy finish. Serve immediately with warm, sliced toast, perfect for dipping into the hearty sauce and luscious egg yolk. Tips: Keep the heat moderate during simmering to avoid drying out the sauce. If you prefer your eggs more cooked, allow them to poach longer covered. Fresh parsley adds brightness but feel free to use coriander or basil for a different twist.