Shakshuka

Per serving

Calories

322

Protein

18 g

Carbs

22 g

Fat

18 g

Fibre

5 g

Vitamins and minerals, % of a day’s needs

• Iron30%
• Vitamin D10%
• B1237%
• Zinc20%
• Magnesium14%
• Omega-315%
• Folate32%
• Calcium8%
• Potassium21%
• Vitamin C116%
• Riboflavin51%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 2 tbsp Olive oil
• 1 whole Onion
• 1 whole Red pepper
• 2 clove Garlic
• 1 tbsp Tomato purée
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 1 pinch Cayenne pepper
• 400 g Tinned chopped tomatoes
• 4 whole Eggs
• 10 g Fresh coriander
• 1 pinch Salt

Method

1. 1

   Warm 2 tablespoons of olive oil in a wide pan over medium heat, then finely dice the onion and deseed and slice the red pepper. Cook until softened and glossy.

2. 2

   Crush in 2 cloves of garlic with the cumin, smoked paprika and a pinch of cayenne, and stir over medium heat until fragrant. Add 1 tablespoon of tomato purée and let it darken slightly.

3. 3

   Pour in 400g of chopped tomatoes with a pinch of salt and simmer until thick enough to hold a trail when you drag a spoon through.

4. 4

   Make four wells in the sauce and crack an egg into each one, spacing them evenly around the pan.

5. 5

   Cover and poach gently until the whites are set but the yolks stay soft to the touch.

6. 6

   Scatter over 10g of roughly torn fresh coriander and bring the pan straight to the table.