Healthy shakshuka

Nutrition Notes

Ingredients

• 3 large garlic cloves , crushed
• 4 medium eggs
• ½ small bunch dill , roughly chopped
• 115g baby spinach
• 1 tsp coriander seeds , crushed
• ½ small bunch coriander , roughly chopped
• 1 yellow pepper , finely sliced
• 400g can cherry tomatoes
• 1 tbsp cold pressed rapeseed oil
• 1 red onion , cut into thin wedges
• 1 red pepper , finely sliced
• 1 heaped tsp sweet smoked paprika
• 1 tsp cumin seeds

Preparation

1. 1

   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.
2. 2

   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.

3. Bon appetit!