Description
A vibrant and healthy twist on the classic shakshuka featuring a medley of bell peppers, aromatic spices, fresh spinach, and perfectly poached eggs simmered in a rich tomato sauce, garnished with fresh herbs for a nutritious and flavorful meal.
Ingredients
Scale
Vegetables and Herbs
- 1 red onion, cut into thin wedges
- 1 red pepper, finely sliced
- 1 yellow pepper, finely sliced
- 3 large garlic cloves, crushed
- 115g baby spinach
- ½ small bunch coriander, roughly chopped
- ½ small bunch dill, roughly chopped
Spices and Seasonings
- 1 tsp cumin seeds
- 1 tsp coriander seeds, crushed
- 1 heaped tsp sweet smoked paprika
Other Ingredients
- 1 tbsp cold pressed rapeseed oil
- 400g can cherry tomatoes
- 100ml water
- 4 medium eggs
Instructions
- Prepare the base: Heat 1 tbsp of cold pressed rapeseed oil in a large, non-stick frying pan over medium heat. Add the red onion wedges and thinly sliced red and yellow peppers. Fry the vegetables for 8-10 minutes until they start to soften and become fragrant.
- Add spices and garlic: Stir in the crushed garlic cloves, cumin seeds, crushed coriander seeds, and sweet smoked paprika. Cook this mixture for an additional 1 minute to allow the spices to release their aromas.
- Simmer with tomatoes and spinach: Pour in the canned cherry tomatoes along with 100ml of water, and add the baby spinach. Bring the mixture to a gentle bubble and cook until the spinach wilts. Lower the heat to a simmer and cook uncovered for 10 minutes to let the flavors meld. Season to taste with salt and pepper.
- Poach the eggs: Create four small indentations in the tomato and vegetable mixture using the back of a spoon. Carefully crack one egg into each indentation. Cover the pan with a lid or aluminum foil and cook over gentle heat for 8-10 minutes until the eggs are just set but still have a slightly runny yolk.
- Garnish and serve: Remove the lid, scatter the freshly chopped coriander and dill over the shakshuka, and serve immediately, enjoying the rich, spiced tomato sauce with perfectly cooked eggs.
Notes
- Use fresh, organic eggs for best flavor and texture.
- You can substitute rapeseed oil with olive oil if preferred.
- Adjust the cooking time of eggs to achieve your preferred yolk consistency.
- Add a pinch of chili flakes for extra heat if desired.
- Serve with warm crusty bread or pita for dipping.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: shakshuka, healthy shakshuka, egg recipe, Middle Eastern breakfast, tomato and pepper stew, healthy breakfast, low fat meal
