Shakshuka

Flavours to savour in this spicy egg and tomato dish
2 ratings
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?

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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
Time
40 minutes
SERVES:
4
CALORIES:
170
FAT:
6.7g
SALT:
0.4g
SUGAR:
12.5g
5 A DAY:
4
Method
  1. Warm the oil in a large frying pan and gently cook the onion and peppers for 10 minutes until they begin to soften.
  2. 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.
  3. 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.
  4. Simmer, covered, for 15 minutes or until the egg whites are cooked but the yolks are still runny.
  5. Serve garnished with coriander.
Experiment with different flavours by adding a sprinkle of paprika or cumin