Shakshuka is a classic middle eastern breakfast using eggs that is suitable for vegetarians and can be made in one-pan. You’ll find lots of versions of it online, but I opted to try this filling recipe from Pinch of Nom. If you like a bit more spice, you might want to be more generous when adding the cumin and chilli powder – I’d even argue it’s a tad bland if you don’t.
Calories: 242 per serving
Book: Pinch of Nom
Prep time: Approx 20 mins
Cooking time: Approx 25 mins
- Low-calorie cooking spray
- 1 onion (sliced)
- 1 red pepper (deseeded and sliced)
- 1 yellow pepper (deseeded and sliced)
- 2 garlic cloves (finely chopped or grated)
- ½ tsp ground cumin
- ¼ tsp mild chilli powder
- 1 x 400g tin chopped tomatoes or cherry tomatoes
- Pinch of granulated sweetener
- 1 tsp lemon juice
- 100g spinach
- Sea salt
- Ground black pepper
- Handful of chopped fresh parsley or coriander
- 4 medium eggs
Cost per portion: Approx £1.69
Spray a large frying pan with some low-calorie cooking spray and place over a medium heat.
Add the onion and peppers and cook for 4–5 minutes until they have started to soften. Add the garlic and continue cooking for 4–5 minutes. (This should take 8–10 minutes in total.) Add the cumin and chilli powder and stir for a minute or so, then stir in the tomatoes, sweetener and lemon juice. Cook for a couple of minutes, stirring occasionally.
Stir in the spinach, then turn the heat down to low, cover and cook for 5 minutes. Season to taste with salt and pepper.
Sprinkle half the parsley or coriander over the tomato mixture, then make four wells in the mix and crack an egg into each one. Sprinkle the eggs with some salt and pepper, cover with a lid or foil and simmer over a low heat for 8–10 minutes if you like your eggs runny, or a bit longer if you prefer them firmer.
Remove from the heat, sprinkle with the remaining parsley or coriander and serve.