Shakshuka with meatballs and pita bread
|200 g||plant-based meatballs e.g. Vivera Plant Meatballs|
|2||red bell peppers|
|600 g||canned tomatoes|
|2 tsp||paprika powder|
|½ tsp||chili powder|
|50 g||plant-based feta|
|4||large pita breads|
- Prep Time: 20 minutes
Heat 1 tbsp oil, and fry the plant-based meatballs 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, chilli 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.
|Difficulty||Level 1 (easy)|
|Cooking time||15-30 minutes|
|Number ingredients||5-10 ingredients|