chili gluten-free hot spicy vego

Ingredients

• Some diced onion
• Some diced mushrooms
• Diced capsicum
• Diced jalapeño
• Some cumin
• Some chili powder
• A little tumeric
• Some cayenne powder
• Some black pepper
• Cup of puréed (or finely chopped) tomato
• 5 eggs
• A little feta cheese

Method

1. Place a heavy skillet on medium to high heat, with a little oil.
2. Add onion and mushrooms, and a little salt. Cook for ten minutes or until the mushrooms start to brown.
3. Add capsicum and jalapeño. Stir and cook for 5 minutes or until the peppers start to soften.
4. Add cumin, chili powder, tumeric, cayenne, and black pepper. Stir in. Cook for a minute or two.
5. Add tomato.
6. If mixture is too dry, add a splash of water. Simmer on medium for about 15 minutes. Stir occasionally.
7. When mixture is almost boiling, add depressions for eggs.
8. Crack eggs into ramekins. Then pour into depressions. Cover and let simmer until eggs are nearly cooked.
9. Add some feta.
10. Once eggs are cooked. Serve with some nice toast.

Source

Food Wishes: Shakshuka - “Eggs Poached in Spicy Tomato Pepper Sauce” https://www.youtube.com/watch?v=ifWWRZSWS18