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Healthy shakshuka in a pan

Healthy shakshuka

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A star rating of 4.7 out of 5.35 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal342
fat17g
saturates3g
carbs21g
sugars19g
fibre10g
protein21g
salt0.5g
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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

  • 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.

  • 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.

Goes well with

Recipe from Good Food magazine, April 2019

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Overall rating

A star rating of 4.7 out of 5.35 ratings
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