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Healthy Shakshuka


TOTAL TIME: 40 MINS

SERVINGS: 2

CALORIES/SERVING: 342 KCAL


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.



NUTRITION:

kcal-342

fat-17g

saturates-3g

carbs-21g

sugars-19g

fibre-10g

protein-21g

salt-0.5g

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