b'Cauliflower Shakshuka60ml extra virgin olive oil This recipe is for 4 eggs. Based on how much my family loves this, we increase the ingredients by 1 onion, diced 50% and use 6 eggs.1 red capsicum, diced4 cloves garlic, minced Preheat the oven to 160C. (1 tsp, heaped) Heat the oil in cast-iron skillet (or heavy based pan) 2 tbsp tomato paste over medium heat. Add onions, red capsicum, and garlic, cook for 4-5 minutes, stirring occasionally. 3/ 4cup vegetable stock Then add the tomato paste and cook for a further 1 minute.2 tbsp red wine vinegar Stir in the vegetable stock, red wine vinegar, salt, 1/ 2tsp salt black pepper, chilli powder (optional), and tomatoes. Stir in the cauliflower. Simmer for 10-12 minutes or 1/ 2tsp black pepper until the cauliflower is soft.1/ 2tsp chilli powder Then gently crack the eggs over the tomato mixture. (optional) Sprinkle with half of the feta cheese and transfer pan 400g tin tomatoesto oven. Bake for 6-7 minutes or until eggs are just set. Remove from oven; sprinkle with remaining feta 2 cups cauliflower, grated 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.43'