Mild Veggie Shakshuka with Bread

Ingredients

• 2 pieces Eggs
• 0.5 cup Tomato Purée
• 0.25 piece Red Bell Pepper
• 2 tablespoons Onion
• 1 slice Whole-Wheat Bread
• 2 teaspoons Extra Virgin Olive Oil
• 0.25 teaspoon Ground Cumin
• 1 teaspoon Fresh Parsley

Instructions

1. Prepare the vegetables: Finely dice the onion and the red bell pepper. Peel and grate the tomato (or use canned tomato purée).
2. Heat olive oil in a small non-stick skillet over medium-low heat. Add the onion and red pepper.
3. Sauté the vegetables for about 8-10 minutes until they are very soft and the onion is translucent. Safety Step: Ensure the peppers are soft enough to be easily mashed with a fork.
4. Stir in the tomato purée and ground cumin. Simmer for 5 minutes until the sauce thickens slightly.
5. Using a spoon, make two small wells in the sauce. Carefully crack one egg into each well.
6. Cover the skillet with a lid and cook for 5-7 minutes. Safety Step: For toddlers, the egg yolks must be fully cooked and firm (not runny) to prevent foodborne illness.
7. While the eggs cook, lightly toast a slice of whole-wheat bread. Cut it into 'soldiers' or long strips (about 2cm wide) that are easy for your toddler to hold.
8. Remove the skillet from the heat. Let it sit for 2-3 minutes to cool. Safety Step: The tomato sauce holds a lot of heat; always check the temperature before serving.
9. Garnish with a tiny sprinkle of fresh parsley.
10. Serve the egg and sauce in a shallow bowl with the bread strips on the side for dipping or 'scooping'.

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