Healthy shakshuka

Healthy shakshuka. Crushed, You can use a red onion. Cut into thin wedges, Canned cherry tomatoes may be used.

Esther Clark

10 + 30 min · 2

Ingredients

• 9 g Crushed
• 120 g You can use a red onion. Cut into thin wedges
• 400 g Canned cherry tomatoes may be used
• 200 g Finely sliced
• 115 g Baby spinach
• 220 g 4 eggs
• 10 g Olive oil
• 5 g Paprika
• 5 g Cumin seeds
• 2 g Crushed seeds
• 100 g For simmering the vegetables
• 5 g Chopped, to finish
• 5 g Chopped, to finish

Preparation

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 minutes until the veg is beginning to soften.
2. Add the garlic, cumin, coriander and paprika and fry for 1 min more.
3. 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 minutes. Season to taste.
4. Make four indentations in the tomato mixture and gently crack an egg into each one.
5. Cover and cook gently for 8–10 minutes, until the egg whites are set; cook longer for firmer yolks. Uncover and scatter over the chopped fresh coriander and dill before serving.