Steph Houghton’s Shakshuka
- Serves: 2
- Prep: 10 mins
- Cook: 10 mins
Ingredients
2 tbsp olive oil
1 onion, chopped
1 red pepper, deseeded and sliced
1 clove garlic, crushed
1 tsp smoked paprika
½ tsp cumin seeds
½ tsp dried chilli flakes
1 (400g) can cherry or chopped tomatoes
A pinch of salt and freshly ground black pepper
4 large British Lion eggs
3 tbsp chopped flat leaf parsley
Method
- Heat the oil in a large frying pan, add the onions and peppers and fry over a high heat until soft and golden. Reduce the heat and add the garlic paprika, cumin and chilli. Stir well and cook for 30 seconds to release the flavours.
- Add the tomatoes, then simmer uncovered for about 5 minutes until the mixture has thickened slightly. Season to taste.
- Reduce the heat and make wells in the mixture, crack an egg into each.
- Simmer over a medium heat until the eggs are cooked to your liking.
- Sprinkle with parsley and serve with warm pitta bread.
Calories | Carbs | Protein | Fat | Saturates | Salt |
---|---|---|---|---|---|
346 | 18.0g | 19.2g | 22.8g | 4.6g | 0.8g |
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