Cauliflower Shakshuka

Traditional shakshuka includes cauliflower to add spice and texture. The capers add a savory flavor that adds zest to the tomato sauce in this flavorful vegetarian dish. Eat it separately or serve it with slices of crusty bread to drizzle with sauce and thin egg yolk. The heat level in this brunch-friendly skillet is low, but feel free to add more red pepper if you're feeling a little spicy. This dish with poached eggs baked in tomato sauce is a delicate way to add an extra serving of vegetables, so if you want it to feel more like a dinner dish, serve the eggs with the sauce on top of the pasta al dente.
Preheat the oven to 300°.Heat the oil in a cast-iron skillet over medium-high heat. Add the onion, red bell pepper and garlic to the pan; cook for 4-5 minutes, stirring occasionally. Add the tomato paste; cook for 1 minute, stirring occasionally.Add the vegetable stock, red wine vinegar, capers, salt, ground black and red pepper, and tomatoes. Add the cauliflower; simmer for 10 minutes.Carefully break the eggs on top of the tomato mixture. Sprinkle with half the feta cheese and place the pan in the oven. Bake at 300 ° C for 6-7 minutes or until the eggs are set. Remove from the oven; sprinkle with the remaining feta cheese and serve immediately.