Healthy shakshuka
By Esther Clark
Start the day on a lighter note with this satisfying shakshuka, a wonderful pan full of tomatoes, pepper, spinach and eggs. It packs in four of your 5-a-day
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Prep:10 mins
Cook:30 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 342
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fat 17g
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saturates 3g
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carbs 21g
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sugars 19g
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fibre 10g
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protein 21g
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salt 0.5g
Ingredients
- 1 tbsp cold pressed rapeseed oil
- 1 red onion, cut into thin wedges
- 1 red pepper, finely sliced
- 1 yellow pepper, finely sliced
- 3 large garlic cloves, crushed
- 1 tsp cumin seeds
- 1 tsp coriander seeds, crushed
- 1 heaped tsp sweet smoked paprika
- 400g can cherry tomatoes
- 115g baby spinach
- 4 medium eggs
- ½ small bunch coriander, roughly chopped
- ½ small bunch dill, roughly chopped
Method
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.
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.
