Healthy shakshuka in a pan

Healthy shakshuka

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(4 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 2

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

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal342
  • fat17g
  • saturates3g
  • carbs21g
  • sugars19g
  • fibre10g
  • protein21g
  • salt0.5g
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Ingredients

  • 1 tbsp cold pressed rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 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
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 4 medium eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 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.

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