2. Dice cacciatore and capsicum, grate carrot. Add to pan with 1 crushed garlic clove. Cook for further 3 minutes, stir in 1 tsp ground cumin, 2 tsp ground paprika and crushed tomatoes. Simmer, covered, for 10 minutes. Season with 1 tsp honey, salt and pepper.
3. Make 6 indents in tomato mixture, crack an egg into each indent. Cover, cook for further 5-6 minutes, or until eggs are cooked to your liking.
4. Slice and toast bread (if desired). Mash avocado with Philadelphia cheese using a fork. Slice and fold through chives, season to taste with salt and pepper. Quarter cherry tomatoes.
5. Serve shakshuka with toasts topped with avocado mash, cherry tomatoes and sprouts. Drizzle with a little olive oil if desired.
Up the flavour by adding 1 more tsp ground cumin, 1 tsp smoked paprika and some chilli.
Gluten-free option - replacement is GF bread
celery sticks 2
yellow capsicum 1
garlic clove 1
ground cumin 1tsp
crushed tomatoes 2 x 400g
country bread loaf 1
philadelphia cheese 75g
chives 1/3 bunch
cherry tomatoes 1 punnet
alfalfa sprouts 1/2 punnet
From your pantry: oil, salt & pepper