Shakshuka is a popular Middle Eastern style vegetarian dish.
Ingredients
or1/4 onions, finely chopped (38 g)
or1 large stalk celery, finely sliced (64 g)
or1/4 red capsicum, chopped (41 g)
or50 grams of eggplant, chopped
or1/2 clove of garlic, crushed (2 g)
or1/2 Can of diced Tomatoes (200 g)
or1/4 tsp chili powder (1 g)
or2 tbsp fresh coriander, chopped (5 g)
or20 grams of yoghurt, natural
or1 slice of bread, wholegrain (32 g)
Preparation
1.
Preheat oven to 200 C. Heat oil in a frying pan over medium heat. Add onion, celery, capsicum and eggplant and cook for 10 minutes, stirring occasionally, until soft. Add garlic and cook for 30 seconds. 2.
Stir in tomatoes and chili. Cook until tomatoes are heated through. Stir in most of the coriander, reserving some for on top. 3.
Place mixture in an oven proof bowl. Make an indentation in the middle of the mixture and crack egg into it. Place onto baking tray and bake for 15 minutes for soft yolk or until your liking. 4.
Top with yoghurt and remainder coriander, serve with bread for dipping. 
