Healthy shakshuka


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Begin the day on a lighter note with this delightful shakshuka, a great dish loaded with tomatoes, pepper, spinach and eggs. It packs in four of your 5-a-day

Cooking Ingredients

    1 tbsp cold squeezed rapeseed oil
    1 red onion, cut into flimsy wedges
    1 red pepper, finely cut
    1 yellow pepper, finely cut
    3 huge garlic cloves, squashed
    1 tsp cumin seeds
    1 tsp coriander seeds, squashed
    1 piled tsp sweet smoked paprika
    400g can cherry tomatoes
    115g child spinach
    4 medium eggs
    ½ little bundle coriander, generally hacked
    ½ little bundle dill, generally hacked

Cooking Direction

    Stage 1
    Heat the oil in an enormous, non-stick griddle. Add the onion and peppers and sear over a medium intensity for 8-10 mins until the veg is starting to relax. Add the garlic, cumin, coriander and paprika and sear for 1 min more. Tip in the tomatoes, spinach and 100ml water and air pocket until the spinach has withered, then, at that point, lower to a stew and cook, uncovered, for 10 mins. Season to taste.

    Stage 2
    Make four spaces in the tomato combination and delicately break an egg into every one. Cover with a top or foil and cook over a delicate intensity for 8-10 mins, or until the eggs are recently set. Uncover, disperse with the new spices and serve.