Quick shakshuka
0
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
This dish of eggs poached in a pepper, aubergine and tomato stew originated in Africa, where it is often eaten for breakfast.
Ingredients
Calorie controlled cooking spray
1 spray(s)
Red pepper
¼ medium, deseeded and chopped
Aubergine
½ medium, diced
Ground Cumin
½ teaspoon(s), level
Tinned Tomatoes
1 can(s), small, 1 x 227g tin
Egg, whole, raw
2 medium, raw
Coriander, fresh
1 tablespoon(s)
0% fat natural Greek yogurt
1 tablespoon(s)
Instructions
1
Mist a small nonstick frying pan with cooking spray. Add the red pepper and aubergine. Cook over a medium heat, covered, for 2-3 minutes, stirring occasionally, until the vegetables have softened. If they start to stick, add a little water.
2
Stir in the ground cumin and chopped tomatoes, and bring to a simmer.
3
Use a spoon to make 2 dips in the sauce, then break an egg into each one. Cover and simmer until the eggs are cooked to your liking – it will take 4-5 minutes for partly runny yolks.
4
Season with freshly ground black pepper and top with fresh coriander and yogurt to serve.
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