Smoky veggie shakshuka
- Dr Chintal Patel
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Serves 4
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 4.5 out of 5.12 ratingsRate
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This healthy shakshuka is the perfect lunch, packing in four of your five-a-day, plus lots of fibre, plant points and protein
Healthy
High-protein
Low calorie
Low sugar
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp olive oil
-
1 tsp cumin seeds
-
2 red peppers
finely chopped
-
2 yellow peppers
finely chopped
-
1 red onion
finely chopped
-
1 aubergine
finely chopped
-
4 garlic cloves
crushed
-
400g can of chopped tomatoes
-
2 tbsp Turkish red pepper paste
-
8 eggs
To serve
-
4 slices of sourdough bread
-
small handful of coriander
leaves picked
-
pul biber flakes
(optional)
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Nutrition: per serving
-
kcal272
low
-
fat14g
-
saturates3g
-
carbs16g
-
sugars14g
low
-
fibre7g
-
protein17g
high
-
salt0.7g
low
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Method
-
step 1
Heat the oil in a large saucepan over a medium heat and toast the cumin seeds until fragrant, around a minute. Add the peppers, garlic, onion and aubergine, along with salt and pepper to taste. Mix well and cook for a few minutes until the vegetables start to soften.
-
step 2
Add the can of tomatoes, red pepper paste, smoked paprika and three-quarters of a can of water. Bring to a simmer, cover and cook for 8-10 mins, stirring every few minutes until the vegetables are soft and cooked through. Uncover and simmer until reduced to your desired consistency.
-
step 3
Crack in the eggs, cover, and cook for a few minutes until the whites are set but the yolks remain runny. Divide into bowls and top with coriander leaves and pul biber, if using. Toast the sourdough and serve on the side for dipping.
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A star rating of 4.5 out of 5.12 ratings
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