Shakshuka with Vegetables

Make a puree of tomatoes and set aside.

Cut vegetables into small cubes and set aside.

In a pot heat some oil and add in the ginger garlic paste. Once fragrant, add in the tomato puree and cook for 2-3 minutes.

Add in the chili flakes & oregano. Stir in the vegetables and cover and cook for 10 mins.

Add salt and pepper and mix well.

Move the cooked mixture to a baking dish.

Break the eggs on top and put it to bake in a preheated oven at 200° F for 20 mins or until the eggs are cooked.

Serve hot with a side of salad/bread.