b'CauliflowerShakshuka60ml extra virgin olive oil This recipe is for 4 eggs.Given how much my family loves this increase the ingredients by 50% 1 onion, diced and use 6 eggs.1 red capsicum, diced Preheat the oven to 160C. 4 cloves garlic, minced (1 tsp,Heat the oil in cast-iron skillet (or heavy based heaped) pan) over medium heat. Add onions, red 2 tbsp tomato paste capsicum, and garlic, cook for 4-5 minutes, stirring occasionally. Then add the tomato paste 3/4cup vegetable stock and cook for a further 1 minute.2 tbsp red wine vinegar Stir in the vegetable stock, red wine vinegar, 1 /2tsp chilli powder (optional) salt, black pepper, chilli powder (optional), and tomatoes. Stir in the cauliflower; simmer for 10-12 1/2tsp salt minutes or until the cauliflower is soft.1/2tsp black pepper Then gently break the eggs over the tomato mixture. Sprinkle with half of the feta cheese and 400g tin tomatoestransfer pan to oven. Bake for 6-7 minutes or until 2 cups cauliflower, grated eggs are just set. Remove from oven; sprinkle with remaining feta and serve immediately.4 large free-range eggs I prefer to add the chilli and also add all the feta Feta, crumbled before the dish goes into the oven. Its up to you! Quick and easy brunchserve with toasted sourdough or Turkish bread.33'