Start the day on a lighter note with this satisfying shakshuka, a wonderful pan full of tomatoes, pepper, spinach and eggs. It packs in four of your 5-a-day
Prep:10 mins
Serves 2
1 tbsp cold pressed rapeseed oil1 red onion, cut into thin wedges1 red pepper, finely sliced1 yellow pepper, finely sliced3 large garlic cloves, crushed1 tsp cumin seeds1 tsp coriander seeds, crushed1 heaped tsp sweet smoked paprika400g can cherry tomatoes115g baby spinach4 medium eggs½ small bunch coriander, roughly chopped½ small bunch dill, roughly chopped
STEP 1Heat 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.STEP 2Make 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.
