Tasty, time-smart and vegetarian friendly , this recipe is perfect for brunch or dinner. This one-pot dish is so packed with flavour it’s no surprise it has become such a popular brunch item at cafes. But with this great recipe, there’s no reason not to make it at home.
Serve with toast to mop up the runny egg yolk and delicious tomato sauce. Vegetarian slow cooker Shakshuka Serves 4 Preparation time 15 minutes Cooking time about 3 1⁄2 hours Ingredients 1 Tbsp olive oil 1 large red onion, sliced into thin wedges 2 cloves garlic, chopped 1 Tbsp sweet paprika 2 tsp cumin seeds 400 g (14 oz) can crushed tomatoes 400 g (14 oz) can cherry tomatoes 1 cup (180 g) sliced roasted red capsicum (pepper) 2 Tbsp tomato paste (concentrated purée) 4 eggs Large handful flat-leaf parsley leaves Large handful mint leaves Toast, to serve Method From Healthy Slow Cooker by Ross Dobson, $42.99, published by Murdoch Books.
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