Healthy shakshuka

5-a-day big breakfast brunch calcium eggs gluten free iron shakshuka

N/A

Source

Ingredients

1 tbsp cold pressed rapeseed 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

4 medium eggs

½ small bunch coriander , roughly chopped

½ small bunch dill , roughly chopped

Method

Heat the oil in a large, non-stick frying pan. Add the onion and peppers and fry over a medium heat for 8-10 mins until the veg is beginning to soften. Add the garlic, cumin, coriander and paprika and fry for 1 min more. 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 mins. Season to taste.

Make four indentations in the tomato mixture and gently crack an egg into each one. Cover with a lid or foil and cook over a gentle heat for 8-10 mins, or until the eggs are just set. Uncover, scatter with the fresh herbs and serve.