Cauliflower Shakshuka Recipe

Name: Cauliflower Shakshuka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 small red onion, chopped (about 1 cup); 1 small red bell pepper, chopped (about 1 cup); 4 garlic cloves, minced (about 1 tablespoon); 2 tablespoons tomato paste; 3/4 cup lower-sodium vegetable stock; 2 tablespoons red wine vinegar; 1/4 cup capers, drained; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon crushed red pepper; 1 (14.5-ounce) can diced tomatoes; 2 cups coarsely chopped cauliflower; 4 large eggs; 2 ounces feta cheese, crumbled

Servings: persons

3 tablespoons olive oil
1 small red onion, chopped (about 1 cup)
1 small red bell pepper, chopped (about 1 cup)
4 garlic cloves, minced (about 1 tablespoon)
2 tablespoons tomato paste
3/4 cup lower-sodium vegetable stock
2 tablespoons red wine vinegar
1/4 cup capers, drained
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper
1 (14.5-ounce) can diced tomatoes
2 cups coarsely chopped cauliflower
4 large eggs
2 ounces feta cheese, crumbled

1
Preheat oven to 300u00b0.
2
Heat oil in cast-iron skillet over medium heat. Add onions, red bell pepper, and garlic to pan; cook for 4-5 minutes, stirring occasionally. Add tomato paste; cook 1 minute, stirring.
3
Stir in the vegetable stock, red wine vinegar, capers, salt, black pepper, red pepper, and tomatoes. Stir in the cauliflower; simmer for 10 minutes.
4
Gently crack the eggs over the tomato mixture. Sprinkle with 1/2 of the feta cheese and transfer pan to oven. Bake at 300u00b0 for 6-7 minutes or until eggs are just set. Remove from oven; sprinkle with remaining feta and serve immediately.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 small red onion, chopped (about 1 cup), 1 small red bell pepper, chopped (about 1 cup), 4 garlic cloves, minced (about 1 tablespoon), and more.

Yes, Cauliflower Shakshuka falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower Shakshuka

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