Ingredients
| Ingredients | QTY | UOM |
|---|---|---|
| Mushrooms – portobello | 0.400 | kg |
| Onion – diced | 1 | big |
| Oil | 0.040 | kg |
| Red bell pepper | 0.250 | kg |
| Canned tomatoes | 0.600 | kg |
| Paprika powder | 0.020 | kg |
| Chili powder | 0.005 | kg |
| Cumin | 0.005 | kg |
| Parsley | 0.010 | kg |
| Large pita breads | 4 | pcs |
| Plant based feta cheese | 0.050 | kg |
Preparation
Heat oil, and fry the mushrooms for 5 minutes.
Slice the onion into thin rings.
Cut the red bell peppers into strips.
Add the onion and pepper strips, and fry for 5 minutes.
Add the tomato cubes, cumin, chili powder, and paprika. Bring to the boil, and reduce the heat to low.
Season with salt and pepper.
Meanwhile, heat the pita bread in the toaster, according to the instructions on the packet.
Crumble the feta over the shakshuka and garnish with parsley.
Serve the shakshuka with the pitas.
| Allergen | Gluten | Crustaceans | Eggs | Fish | Peanuts | Soy | Milk | Nuts | Celery | Mustard | Sesame | Molluscs | Lupin | Sulphur |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Code | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 |
| Contains | ★ |
★ = Present