Tasty shakshuka
Start your day with this nourishing shakshuka—eggs gently poached in a spiced tomato and pepper sauce with wilted spinach and fragrant herbs. It’s gluten-free, vegetarian, and delivers four of your five-a-day in one satisfying skillet.
Ingredients
1 tbsp cold-pressed rapeseed oil (or olive oil)
1 red onion, cut into thin wedges
1 red pepper, finely sliced
1 yellow pepper, finely sliced
3 large garlic cloves, crushed
1 tsp cumin seeds
1 tsp coriander seeds, crushed
1 heaped tsp sweet smoked paprika
400g can cherry tomatoes
115g baby spinach
100ml water
4 medium eggs
½ small bunch fresh coriander, roughly chopped
½ small bunch fresh dill, roughly chopped
Salt and pepper, to taste
Instructions
Step 1 – Sauté the Veg
Heat the oil in a large non-stick frying pan over medium heat. Add the onion and sliced peppers, and cook for 8–10 minutes until starting to soften.
Step 2 – Add Aromatics
Stir in the garlic, cumin seeds, crushed coriander seeds, and paprika. Cook for 1 more minute until fragrant.
Step 3 – Simmer the Sauce
Pour in the canned cherry tomatoes, spinach, and water. Stir and bring to a bubble, then reduce the heat. Simmer uncovered for 10 minutes until the spinach has wilted and the sauce thickens slightly. Season to taste.
Step 4 – Cook the Eggs
Make four wells in the tomato mixture and carefully crack an egg into each. Cover the pan with a lid or foil and cook over low heat for 8–10 minutes, or until the eggs are just set.
Step 5 – Finish & Serve
Uncover the pan, sprinkle over the chopped coriander and dill, and serve hot—straight from the skillet.
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- Pro Tip
For a creamier texture and extra flavor, crumble a bit of feta or spoon in a dollop of Greek yogurt before serving. Want a little heat? Add a pinch of chili flakes with the spices!
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