Shakshuka

Total Time
0:45
Prep
0:05
Cook
0:40
Serves
2
Difficulty
Easy
Ingredients
  • Calorie controlled cooking spray
    4 spray(s)
  • Onion(s)
    1 large, peeled and sliced
  • Red pepper(s)
    1 medium, sliced
  • Chilli, Green or Red
    1 individual, deseeded and sliced
  • Garlic
    2 clove(s)
  • Ground Cumin
    1 ½ teaspoons, level
  • Paprika
    1 ½ teaspoons, level
  • Tinned Tomatoes
    1 can(s), large
  • Parsley, fresh
    2 tablespoons, roughly chopped
  • Morrisons Red Wine Vinegar
    2 teaspoons
  • Egg, whole, raw
    4 medium, raw
  • Tomato Purèe
    2 tablespoons, level
  • Light Feta Cheese
    1 portion(s)
Instructions
  1. Spray a non-stick frying with cooking spray and set over medium heat, cook the onion and peppers for 5-10 minutes until the onion is translucent. Add the chilli and garlic and cook for a few minutes more.
  2. Add the spices and cook for a minute before adding the chopped tomatoes. Fill the can with water and add this to the pan too. Cook for 10-15 minutes or until the mixture has reduced to a thick saucy consistency, then reduce the heat to low.
  3. Add the parsley and red wine vinegar, to taste, brightening the sauce a little. Make four wells in the sauce and crack an egg into each one. Place a lid on the pan and cook the eggs for about 6-7 minutes or until the whites have just set. Remove and serve immediately, sprinkling with a little extra parsley and feta.

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