Shakshuka

By: Kate Allinson and Kay Featherstone


This delicious recipe is from the newly released Pinch of Nom cookbook, on sale from good bookstores now

Serves 2

PinchOfNom-Shakshuka_29598.jpg

Ingredients

  • Low-calorie cooking spray
  • 1 onion, sliced
  • 1 red pepper, deseeded and sliced
  • 1 yellow pepper, deseeded and sliced
  • 2 garlic cloves, finely chopped or grated
  • ½ tsp ground cumin
  • ¼ tsp mild chilli powder
  • 1 x 400g tin chopped tomatoes or cherry tomatoes
  • Pinch of granulated sweetener
  • 1 tsp lemon juice
  • 100g spinach
  • Sea salt and freshly ground black pepper
  • Handful of chopped fresh parsley or coriander
  • 4 medium eggs

Method

  1. Spray a large frying pan with some low-calorie cooking spray and place over a medium heat.
  2. Add the onion and peppers and cook for 4–5 minutes until they have started to soften.
  3. Add the garlic and continue cooking for 4–5 minutes. (This should take 8–10 minutes in total.)
  4. Add the cumin and chilli powder and stir for a minute or so, then stir in the tomatoes, sweetener and lemon juice. Cook for a couple of minutes, stirring occasionally.
  5. Stir in the spinach, then turn the heat down to low, cover and cook for 5 minutes. Season to taste with salt and pepper.
  6. Sprinkle half of the parsley or coriander over the tomato mixture, then make four wells in the mix and crack an egg into each one.
  7. Sprinkle the eggs with some salt and pepper, cover with a lid or foil and simmer over a low heat for 8–10 minutes if you like your eggs runny, or a bit longer if you prefer them firmer.
  8. Remove from the heat, sprinkle with the remaining parsley or coriander and serve.

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