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Spiced Shakshuka
Breakfast
Lactose free
Vegetarian
Soya
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- Olive oil
- 2 red onions, finely chopped
- 2 garlic cloves, crushed
- 200g cherry tomatoes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chilli flakes
- 2 x 400g tins chopped tomatoes
- 100g spinach
- 4 medium free-range eggs
- Handful flat leaf parsley
- 300g Alpro Plain No Sugars
- 1 garlic clove, crushed
- 1 lemon, zest
- Handful mint leaves, picked and roughly chopped
- Handful flat leaf parsley, picked and roughly chopped
- Sourdough
- Sliced avocado
Ingredients
- Olive oil
- 2 red onions, finely chopped
- 2 garlic cloves, crushed
- 200g cherry tomatoes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chilli flakes
- 2 x 400g tins chopped tomatoes
- 100g spinach
- 4 medium free-range eggs
- Handful flat leaf parsley
- 300g Alpro Plain No Sugars
- 1 garlic clove, crushed
- 1 lemon, zest
- Handful mint leaves, picked and roughly chopped
- Handful flat leaf parsley, picked and roughly chopped
- Sourdough
- Sliced avocado
Preparation
1
Heat some oil in a large shallow casserole dish with a lid over a medium heat. Add the onions and fry for 5 minutes until starting to soften. Add the garlic, whole cherry tomatoes and spices and fry for 2-3 minutes, continuously stirring.
2
Pour in the chopped tomatoes and 200ml water and simmer for 30 minutes on a medium heat. Stir the sauce occasionally and season with salt and pepper. Once the sauce has reduced and thickened, stir in the spinach and leave it to wilt.
3
Once the spinach has wilted, make 4 wells in the sauce and crack in the eggs. Put the lid on the pan and leave the eggs to steam for 6-8 minutes until the egg whites have set and yolks are still runny.
4
Put all of the dressing ingredients into a bowl and mix together, season to taste and serve with the shakshuka, crusty sourdough and avocado. Scatter over a handful of chopped parsley.
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