Blumenkohl-Shakshuka

Ingredients

• 500 g Cauliflower (0.5 head)
• 80 g large onions (1 large onion)
• 3 cloves garlic
• 1 red bell pepper
• 300 g tomatoes
• 3 tbsp olive oil
• 200 ml vegetable broth (low sodium)
• Salt
• Pepper
• 1 tsp ground cumin
• 1 tsp sweet paprika
• chili flakes
• 4 eggs
• 30 g pumpkin seeds (2 tbsp)
• 10 g parsley (0.5 bunch)

Instructions

1. 1.

   Clean, wash the cauliflower and chop it into small florets. Peel and chop the onion and garlic. Halve, deseed, wash and dice the bell pepper. Clean, wash and dice the tomatoes.

2. 2.

   Heat olive oil in a large pan. Sauté the onion and bell pepper cubes in it with stirring for about 7 minutes over medium heat. Then add garlic, cauliflower and tomatoes and pour in the broth. Season with salt, pepper, cumin, paprika and 1/4 tsp chili flakes and simmer for about 10 minutes until the sauce has thickened. Season the sauce with salt and pepper.

3. 3.

   Crack the eggs one after another, let them slide into the sauce and let them set covered over low heat for 5–7 minutes. Toast the pumpkin seeds in a hot pan without fat. Wash, spin dry and chop the parsley. Sprinkle the oriental vegetable-egg skillet with parsley and pumpkin seeds.