Spinach and tomato shakshuka
Eggs baked in a spiced tomato and pepper sauce, mopped up with a little wholemeal pitta.
- Time30 min
- LevelEasy
- Costabout £1.25 a head
Ingredients
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Method
- 1
Heat the oil in a wide, deep frying pan. Fry the onion and peppers for 8 minutes until soft.
8 min - 2
Add the garlic and spices for 1 minute.
- 3
Pour in the tomatoes and simmer for 8 minutes until thick.
8 min - 4
Stir in the spinach until wilted.
- 5
Make 8 dips in the sauce and crack an egg into each. Cover and cook for 6 minutes until the whites are set and the yolks still soft.
6 min - 6
Scatter over the coriander and serve from the pan.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.