‘Almost’ shakshuka with harissa yoghurt

A tasty way to spice up your morning
Ryan Riley's recipe for 'almost' shakshuka with harissa yoghurt
1 rating
Recipe by: Ryan Riley | Chef

This dish provides a blend of herbs and spices that help to create a real depth of flavour. It also contains three of your 5 A DAY.

This is from Ryan Riley’s booklet of recipes to help people living with cancer enjoy food again. See all our recipes for people living with cancer.

Recipe for people living with cancer

Share

Rate

Ingredients
  • 2 red peppers, deseeded and sliced
  • 2 garlic cloves, finely diced
  • 2 green chillies, chopped
  • ½ tablespoon smoked paprika
  • 1 x 400g tin chopped tomatoes
  • 250g spinach
  • 6 medium eggs
  • 3 tablespoons low-fat plain yoghurt
  • 1 tablespoon rose harissa (such as Belazu)
  • Small handful fresh mint, roughly torn
  • 1 tablespoon chopped pistachios
Time
20 minutes
SERVES:
4
CALORIES:
227kcal
FAT:
12.4g
SALT:
0.5g
SUGAR:
6.7g
5 A DAY:
3
Method
  1. Preheat the oven to 200ºC/Fan 180ºC.
  2. In a wide, shallow, ovenproof pan, warm the red peppers, garlic, green chillies and smoked paprika over a medium heat for 3-5 minutes, until gently cooked through.
  3. Add in the tomatoes and turn the heat up high. When the tomatoes have thickened and the sauce has reduced by half, add in the spinach and cook until wilted.
  4. Make six wells in the sauce, crack an egg into each well and put the pan into the oven for 8 minutes until the whites are just set.
  5. Meanwhile, mix together the yoghurt and harissa.
  6. Remove the pan from the oven, scatter over the mint and pistachios and serve with dollops of the harissa-spiked yoghurt.
Serve with a slice of wholemeal bread.