Easy shakshuka recipe

Xanthe Clay
·1 min read
Easy shakshuka
A hearty, veg-packed lunch - Andrew Crowley

A hearty breakfast, brunch or lunch that really packs in the veg. Eat it with slices of toasted bread.

Timings

Prep time: 5 minutes

Cook time: 40 minutes

Serves

4

Ingredients

  • 2 tbsp olive oil

  • 1 onion, finely chopped

  • 1 garlic clove, finely chopped

  • 1 tsp cumin seeds

  • 1 x 500g bag sliced mixed peppers

  • 2 x 400g tins chopped tomatoes

  • A dash of chilli sauce or pinch of dried chilli flakes (optional)

  • 8 cubes frozen whole-leaf spinach (not chopped), defrosted (optional)

  • 8 eggs

Method

  1. Heat the oil in a large, shallow pan about 30cm across (one with a lid).

  2. Cook the onion until tender and just beginning to colour.

  3. Add the garlic and cumin, cook for another minute, then stir in the peppers.

  4. Continue to cook until the peppers are well softened and cooked through.

  5. Stir in the tomatoes along with a dash of chilli sauce or flakes, if you like, and a pinch of salt. Simmer until the sauce is thick, about 5-10 minutes.

  6. Scatter the spinach leaves (if using) around the pan, then make 8 wells in the mixture. Break an egg into each.

  7. Sprinkle the whole thing with a pinch of salt then cover and cook gently for 5 minutes or until the whites of the eggs are set.

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