Egg shakshuka

Shared by Miso

Find out how to make our easy shakshuka recipe – a simple and delicious vegetarian dish of eggs poached in a spicy tomato and vegetable sauce. It's perfect for lunch or a light evening meal.

Nutrition

• Vegetable oil
  1 tablespoon
• Onion
  1 onion
• Red bell pepper
  0.5 bell pepper
• Yellow bell pepper
  0.5 bell pepper
• Garlic
  6 garlic cloves
• Aubergine
  1 aubergine
• Chopped tomatoes
  800 tinned chopped tomatoes
• Tomato purée
  2 tablespoons
• Ground cumin
  2 teaspoons
• Chickpeas
  400 tinned chickpeas
• Salt
  0.5 teaspoon
• Cayenne pepper
  0.5 teaspoon
• Spinach
  200 spinach
• Egg
  6 eggs
• Coriander
  15 fresh coriander

Instructions

1. 1

   Heat the oil in a large non-stick frying pan on medium heat. Add the onion, peppers and garlic, and cook for about 5 minutes, stirring occasionally, until the vegetables soften.

2. 2

   Stir in the aubergine and cook for another 5 minutes or so, until golden-brown. Add the tomatoes, tomato purée, salt, cumin and cayenne, and stir well. Bring to a boil, then lower the heat and cook for about 10 minutes, until the mixture thickens.

3. 3

   Stir in the chickpeas, cover and cook for further 5 to 8 minutes on medium heat. Once the chickpeas have had time to soften, stir in the chopped spinach and lower the heat.

4. 4

   Using a wooden spoon, create 6 wells in the mixture and crack 1 egg into each. Cover the pan and cook for about 6 to 8 minutes on low, until the egg whites set. If you prefer firmer yolks, cook for around 8 to 12 minutes.

5. 5

   Once the eggs are cooked, take the mixture off the heat and leave to cool for a few minutes. Scatter with chopped coriander and serve.