This spin on a traditional shakshuka incorporate cauliflower for added heartiness and texture. The capers deliver a briny, salty kick that livens up the tomato sauce. Eat it on it’s own or serve with slices of crusty bread to sop up the sauce and runny egg yolk. The heat level in this brunch-ready skillet is on the low side, but feel free to increase the red pepper if you're feeling spicy. This play on eggs poached in tomato sauce is a delicous way to slip in an extra serving of veggies, so if you want to make it feel more like a dinnertime meal, serve the saucey eggs over a serving of al dente pasta.
Heat oil in cast-iron skillet over medium heat. Add onions, red bell pepper, and garlic to pan; cook for 4-5 minutes, stirring occasionally.
Stir in the vegetable stock, tomato paste, red wine vinegar, capers, salt, black pepper, red pepper, and tomatoes. Stir in the cauliflower; simmer for 10 m
Gently crack the eggs over the tomato mixture. Sprinkle with ½ of the feta cheese and transfer pan to oven. Bake at 300° for 6-7 minutes or until eggs are just set. Remove from oven; sprinkle with remaining feta and serve immediately.