Healthy shakshuka

Nutrition and extra info

Healthy

Gluten-free

Vegetarian

kcal342

fat17g

saturates3g

carbs21g

sugars19g

fibre10g

protein21g

salt0.5g

Ingredients

Method

1 tbsp cold pressed 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

spin-atch

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

4 medium eggs

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

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.
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.