
Healthy shakshuka
- Esther Clark
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Serves 2
Easy
Prep: 10 mins
Cook: 30 mins
A star rating of 4.7 out of 5.86 ratingsRate
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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
Gluten-free
Healthy
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp cold pressed rapeseed oil
-
1 red onion
cut into thin wedges
-
1 red pepper
finely sliced
-
1 yellow pepper
finely sliced
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3 large garlic cloves
crushed
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1 tsp cumin seeds
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1 tsp coriander seeds
crushed
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1 heaped tsp sweet smoked paprika
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400g can cherry tomatoes
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115g baby spinach
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4 medium eggs
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½ small bunch coriander
roughly chopped
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½ small bunch dill
roughly chopped
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Nutrition: Per serving
-
kcal342
-
fat17g
-
saturates3g
-
carbs21g
-
sugars18g
-
fibre10g
-
protein21g
high
-
salt0.5g
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Method
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step 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.
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step 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.
Recipe from Good Food magazine, April 2019
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A star rating of 4.7 out of 5.86 ratings
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