Healthy shakshuka
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 1 tbsp cold pressed rapeseed oil
- 1 red onioncut into thin wedges
- 1 red pepperfinely sliced
- 1 yellow pepperfinely sliced
- 3 large garlic clovescrushed
- 1 tsp cumin seeds
- 1 tsp coriander seedscrushed
- 1 heaped tsp sweet smoked paprika
- 400g can cherry tomatoes
- 115g baby spinach
- 4 medium eggs
- ½ small bunch corianderroughly chopped
- ½ small bunch dillroughly chopped
Nutrition: Per serving
- kcal342
- fat17g
- saturates3g
- carbs21g
- sugars18g
- fibre10g
- protein21ghigh
- salt0.5g
Method
step 1
Heat the oil in a large, non-stick frying pan. Add the onion and peppers and fry over a medium heat for 8-10 mins until the veg is beginning to soften. Add the garlic, cumin, coriander and paprika and fry for 1 min more. Tip in the tomatoes, spinach and 100ml water and bubble until the spinach has wilted, then lower to a simmer and cook, uncovered, for 10 mins. Season to taste.
step 2
Make four indentations in the tomato mixture and gently crack an egg into each one. Cover with a lid or foil and cook over a gentle heat for 8-10 mins, or until the eggs are just set. Uncover, scatter with the fresh herbs and serve.
