Shakshuka

Flavours to savour in this spicy egg and tomato dish

1 ratings

40 minutes
Serves 4
4 of 5 a day

Nutrition: Per serving

Kcal170
Fat6.7g
Salt0.4g
Sugar12.5g

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

My version of this Middle Eastern dish is the perfect way to enjoy four of your 5 A DAY before midday. Or why not try it with wholemeal bread as an inexpensive one-pot supper?

Ingredients

1 teaspoon olive oil
1 onion, finely chopped
1 red pepper, deseeded and roughly chopped
1 green pepper, deseeded and roughly chopped
2 cloves garlic
1 teaspoon dried chilli flakes
1 tablespoon tomato puree
2 x 400g can chopped tomatoes
Freshly ground black pepper
4 large eggs
15g fresh coriander, roughly chopped

Method

Warm the oil in a large frying pan and gently cook the onion and peppers for 10 minutes until they begin to soften.
Add the garlic, chilli flakes and tomato puree, stirring for 1 minute. Then add the chopped tomatoes. Bring to the boil then simmer. Season with black pepper.
Make four indentations in the sauce and crack an egg into each. Spread the egg whites into the sauce slightly but don’t burst the yolks.
Simmer, covered, for 15 minutes or until the egg whites are cooked but the yolks are still runny.
Serve garnished with coriander.