Shakshuka for one
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
Ingredients
Olive Oil
1 teaspoon(s)
Peppers, all types
1 medium, jalapeño, deseeded and chopped
Paprika
¼ teaspoon(s), level
Ground Cumin
¼ teaspoon(s), level
Tinned Tomatoes
1 can(s), large
Egg, whole, raw
2 medium, raw
Coriander, fresh
1 tablespoon(s)
Instructions
1
Heat the oil in a small pan over a medium heat. Add the chopped jalapeno pepper and cook for 2 minutes until softened. Stir in the paprika and cumin and cook for a further 30 seconds.
2
Stir in the chopped tomatoes, add a pinch of salt and bring to a simmer. Create two spaces in the tomato mixture, so that the bottom of the pan shows. Break the eggs into these spaces. Cover the pan with a lid and simmer for 5 - 8 minutes until the eggs are cooked. Garnish with the coriander and serve.
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