Healthy shakshuka

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

  • Prep:10 mins
    Cook:30 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 342
  • fat 17g
  • saturates 3g
  • carbs 21g
  • sugars 19g
  • fibre 10g
  • protein 21g
  • 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

  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.

  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.