Vegetarian Shakshuka

1. 1
2. Fry onion and pepper together on medium heat until onion is soft
3. 2
4. Add garlic granules, cook for a minute
5. 3
6. Add chopped tomatoes and remaining spices, stir well
7. 4
8. Simmer for about 20 minutes
   20 minutes
9. 5
10. Make indents for in the sauce and crack an egg into each one
11. 6
12. Once egg whites are cooked through, garnish and serve with toast

Cooking notes

Most vegetable dishes scale linearly, but be mindful of pan crowding — vegetables that should brown will steam instead if packed too tightly.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.