Rhiannon Lambert's tomato, courgette and pepper shakshuka

  • Serves: 4
  • Prep: 10 mins
  • Cook: 15 mins
  • ★ ★ ★ ☆ ☆

Registered Nutritionist, Rhiannon Lambert, has created a Tomato, courgette, and pepper shakshuka which is perfect for sharing and means minimal washing up. This recipe delivers on nutrition and taste.

Ingredients

  • 1 tbsp olive oil

  • 1 red onion, sliced

  • 1 red pepper, cored, deseeded and sliced

  • 1 yellow pepper cored, deseeded and sliced

  • 1 clove garlic, crushed

  • 1 tsp ground cumin

  • 1/2 tsp dried chili flakes

  • 1 (400g) can chopped tomatoes

  • 1 medium courgette, halved lengthways and sliced

  • 4 large British Lion eggs

  • Handful of mixed seeds

Method

  1. Heat oil in a medium frying pan, add the onion and peppers and cook over a medium to high heat for 5 minutes until soft and golden.
  2. Stir in the garlic and cumin and cook for a minute. Stir in the courgettes, then add the tomatoes and bring to the boil.
  3. Season to taste, reduce the heat to medium and simmer for 5 minutes until the courgettes are just tender.
  4. Make four holes in the mixture with a wooden spoon and crack in the eggs, then cook until the whites start to turn solid white. 
  5. Cover with a pan lid and cook over a low heat for 4-5 minutes or until the eggs are cooked to your liking.
  6. Scatter with seeds and serve spooned onto plates.

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★ ★ ★ ☆ ☆

3.3 / 5 rating (130 votes)

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