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Shakshuka

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Ingredients

Adjust Servings:

	1 tsp olive oil
	1 banana shallot, finely diced
	1/4 yellow pepper, deseeded and finely sliced
	1/4 green pepper, deseeded and finely sliced
	1 rasher smoked bacon, roughly chopped
	2 garlic cloves, crushed
	1/2 red chilli, finely chopped
	1/2 tsp cumin seeds
	1/4 tsp fennel seeds
	1/2 x 400g can chopped tomatoes
	1 tsp smoked paprika
	2 frozen spinach cubes
	1/2 tsp sugar
	2 large free-range eggs
	TO SERVE
	1 lime wedge
	Fresh coriander, finely chopped

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Shakshuka

Name: Shakshuka
Total time: 25 min
Yield: 1
Cuisine: Middle Eastern,Turkish
Ingredients: olive oil: 1 tsp; banana shallot, finely diced: 1; yellow pepper, deseeded and finely sliced: 1/4; green pepper, deseeded and finely sliced: 1/4; smoked bacon, roughly chopped: 1 rasher; garlic cloves, crushed: 2; red chilli, finely chopped: 1/2; cumin seeds: 1/2 tsp; fennel seeds: 1/4 tsp; chopped tomatoes: 1/2 x 400g can; smoked paprika: 1 tsp; frozen spinach cubes: 2; sugar: 1/2 tsp; large free-range eggs: 2; lime wedge: 1; Fresh coriander, finely chopped

If you’re cooking on a budget, this is one vegetarian recipe you need to add to your repertoire. The eggs are gently poached in a smoky tomato sauce, which is packed full of peppers and store-cupboard spices. In North Africa, the dish is eaten for breakfast but it’s perfect for any meal of the day.

Features:

Cuisine:

25 Mins
Serves 1
Medium

Ingredients

1 tsp olive oil
1 banana shallot, finely diced
1/4 yellow pepper, deseeded and finely sliced
1/4 green pepper, deseeded and finely sliced
1 rasher smoked bacon, roughly chopped
2 garlic cloves, crushed
1/2 red chilli, finely chopped
1/2 tsp cumin seeds
1/4 tsp fennel seeds
1/2 x 400g can chopped tomatoes
1 tsp smoked paprika
2 frozen spinach cubes
1/2 tsp sugar
2 large free-range eggs
TO SERVE
1 lime wedge
Fresh coriander, finely chopped

Directions

Heat the olive oil in the pan and toss in the shallot, peppers and bacon. Fry over a medium heat for 5 minutes or until the vegetables are starting to soften.
Stir in the garlic, red chilli, cumin seeds and fennel seeds and cook for 1 minute more.
Tip in the chopped tomatoes with the smoked paprika, frozen spinach, sugar and 50ml of water and leave to bubble away gently for 8-10 minutes until the spinach is fully defrosted.
Season to taste and make two indentations in the tomato mixture. Carefully crack an egg into each one, then cover the pan with a lid. Cook over a gentle heat for 8-10 minutes or until the eggs are just set. Scatter with fresh coriander before serving and garnish with lime wedges.