Vegetarian shakshuka
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
Easy
Ingredients
-
3
tablespoons
olive oil
-
1
small onion, chopped
-
1
small capsicum chopped
(any colour)
-
1
clove
garlic, thinly sliced
-
1-2
red chilies, thinly sliced
-
1/2
teaspoon
ground cumin
-
1/2
teaspoon
ground coriander
-
1/2
teaspoon
smoked or regular paprika
-
400
g
Mutti Polpa Finely Chopped Tomatoes
-
Salt & pepper, to taste
-
4
eggs
-
60
g
feta cheese
-
handful
fresh parsley leaves
-
Crusty sourdough bread, to serve
Notes: You can omit the chilies if you prefer, or remove the seeds for a milder heat. This vegetarian shakshuka recipe can easily be doubled for a larger crowd, just use a larger skillet.
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Notes: You can omit the chilies if you prefer, or remove the seeds for a milder heat. This vegetarian shakshuka recipe can easily be doubled for a larger crowd, just use a larger skillet.
Method
-
Place a heavy skillet onto medium-high heat. Add the oil, onion and capsicum and stir for 5 minutes, until ingredients soften and begin to colour. Add the garlic, chili and spices and cook for 1 minute until fragrant.
-
Add Mutti tomatoes, then fill the empty can with a splash of water (about 100-150ml), swish it around to collect any remaining tomato in the can and pour into the skillet. Let the sauce simmer for 3-5 minutes until slightly thickened, season to taste.
-
Using the back of your spoon, push 4 indentations into the sauce. Crack one egg into each indentation, then turn the heat to the lowest setting, and cover the skillet and cook for 4-10 minutes. If you prefer runny yolks, start checking at around 3 minutes by gently poking the surface of the yolks; they should be soft, but the whites should be fully cooked and not translucent.
-
Crumble the feta cheese on top, sprinkle with the parsley & finish with a drizzle of olive oil. Serve vegetarian shakshuka immediately with crusty bread.
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