Name: Shakshuka
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 1 tsp olive oil; ½ onion chopped; 1 red pepper deseeded and thinly sliced; 1 clove garlic crushed; ½ red chilli deseeded and finely chopped; ½ tsp smoked or sweet paprika; Good pinch ground cumin; 1 tsp dried mixed herbs; 400g (14oz) can tomatoes; 1 tbsp tomato puree; 2 handfuls baby spinach leaves washed; 2 to 4 eggs

Meal type: Main meal

Serves: 2

Preparation time: 5 minutes

Cooking time: 25 minutes

Heat the oil in a deep frying pan. Add the onion and red pepper, and cook for 10 minutes over a medium heat until tender.
Add the garlic and chilli to your taste, and the paprika, cumin and herbs and cook for a further minute.
Add the can of tomatoes and tomato puree to the pan. Season well with freshly ground black pepper and a pinch of sugar if needed. Simmer gently for 5 minutes.
Place the spinach on the top of the sauce and cook for 2 to 3 minutes until wilted.
Make hollows in the sauce with a spoon and crack in the eggs. Cover with a lid and leave for 5 to 6 minutes or until the whites of the eggs are set. Serve with crusty wholemeal bread.

Cook's tips

You can use two to three blocks of frozen spinach instead of fresh.
Be careful with the chilli – it’s better to start with a little as you can always add more, but you cannot take it away.

Energy 1142kJ 273kcal 14%

Carbs 15.3g -

Fibre 5.3g 18%

Fat 13.2g Medium 19%

Saturates 3.4g Low 17%

Sugar 14.4g Low 16%

Salt 0.55g Low 9%

% = an adult's reference intake

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Ingredients

1 tsp olive oil

½ onion, chopped

1 red pepper, deseeded and thinly sliced

1 clove garlic, crushed

½ red chilli, deseeded and finely chopped

½ tsp smoked or sweet paprika

Good pinch ground cumin

1 tsp dried mixed herbs

400g (14oz) can tomatoes

1 tbsp tomato puree

2 handfuls baby spinach leaves, washed

2 to 4 eggs

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