Shakshuka with Spinach
This dish is full of vitamin C and antioxidants, with added boost of omega from the eggs. Great for brunch, lunch or dinner. You can adapt the spice levels for children. This dish goes really well with the easy yogurt flatbreads or lentil flatbreads. The sauce is also good with roasted vegetables, meat or fish.
Prep time: 5 Minutes
Cook time: 30 Minutes
Serves 2
Ingredients
2 tbsp extra virgin olive oil
1/2 onion, finely sliced
1 red or orange pepper, finely sliced
1 garlic clove, crushed
1 tsp sweet paprika
1 tsp ground cumin
1 tsp rose harissa (depending on spice levels)
400g tinned whole plum tomatoes (or ripe tomatoes in season)
1 tsp honey/agave/maple syrup
100g baby spinach
4 eggs, depending on hunger
Small bunch of fresh coriander or parsley, roughly chopped
Toppings
Avocado
Feta
Tahini sauce
Toasted pine nuts
Method
01 / Heat the oil in a large lidded frying pan or skillet over a medium heat and add the onion. Cook until golden, then add the pepper. Fry until both are soft, then stir in the garlic and spices and cook for another couple of minutes.
02 / Pour in the tomatoes and roughly mash. Stir in the honey/agave, bring to a boil, then turn down the heat and simmer for 30 minutes. Taste and season. Add spinach, stir and allow to wilt for 2 minutes.
03 / Make 4 divots in the sauce and break in the eggs. It’s better to make large divots for 2 eggs if you’re serving 2 eggs per person. Season them lightly, turn the heat right down as low as possible, cover and cook for about 10 minutes until they’re just set. Sprinkle with coriander and serve.
Swap
You could replace the peppers with 2 aubergines, cut into small cubes or 2 courgettes, cut into cubes or 4 potatoes, peeled and cubed.
Serving tips
Serve alongside a green salad or some warmed flatbread or toasted sourdough. You could drizzle with tahini sauce, feta, extra herbs or chunks of avocado.
Storage
Leave to cool, place in an oven proof container into the fridge for up to 3 days. Reheat in the oven for 5 - 10 minutes.
