This recipe shows how delicious vegetarian food can be. A spicy pan full of vegetables, egg and vegetarian mincemeat:doesn't that sound delicious?
This meal is perfect for the National Week Without Meat, which takes place from 9 to 15 March. Do you dare to skip the meat for a week? Be surprised by the vegan kitchen!
Read also: ‘Recipe from Jackfruit:stuffed aubergines‘
Ingredients
- 4 eggs
- 4 slices of bread
- 2 aubergines, cubed
- 800 g diced tomatoes
- 300 g Quorn finely chopped
- 200 g Greek yogurt
- 1 white onion, finely chopped
- 2 cloves garlic, crushed
- 5 g parsley, finely chopped
- 5 g coriander, finely chopped
- 2 tsp tomato paste
- 1 tbsp harissa
- 1 tbsp red wine vinegar
- 1 tbsp paprika powder
- 1 tsp ground cumin
- 1 tsp sumac
- Sunflower oil
- salt and pepper
Preparation method
- Preheat the oven to 220 ° C.
- Cut the bread, if not already sliced, into 1 cm thick slices, divide the slices on an oven rack or on a baking tray lined with baking paper and brush with sunflower oil. Toast the bread slices in the oven for 4-6 minutes until they are golden brown and crispy. Remove the toast from the oven and let it cool.
- Heat sunflower oil in a large frying pan and fry the onion until it starts to become translucent. Add the aubergine to the pan and fry for 5 minutes over medium heat. Add the minced meat, tomato puree and diced tomatoes to the pan, stir well and let it simmer for another 5 minutes. Add the garlic, coriander, parsley, harissa, red wine vinegar, paprika and ground cumin to the pan and stir well again.
- Make 4 wells in the sauce and break in the eggs. Let it simmer for another 5-10 minutes with the lid on the pan.
- Remove the pan from the heat, divide the shakshuka between plates and serve with toast, Greek yogurt and garnish with sumac.
Recipe &Image:Quorn
