Name: Shakshuka with red and yellow peppers and spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 tbsp cold-pressed rapeseed oil; 1 red onion, cut into thin wedges; 1 red pepper, finely sliced; 1 yellow pepper, finely sliced; 3 large garlic cloves, crushed; 1 tsp cumin seeds; 1 tsp crushed coriander seeds; 1 heaped tsp sweet smoked paprika; 1 x 400 g can cherry tomatoes; 115 g baby spinach; 100 ml water; 4 medium eggs; ½ small bunch coriander, roughly chopped; ½ small bunch dill, roughly chopped

Shakshuka with red and yellow peppers and spinach

An uncovered simmer reduces the tomato sauce in this shakshuka, bringing together red pepper, yellow pepper, spinach and sweet smoked paprika before four eggs are added to cook covered over gentle heat until just set.

Method

01
Heat the rapeseed oil in a wide pan over medium heat. Add the red onion and both peppers, then cook for 8–10 minutes until softened.
02
Stir in the garlic, cumin seeds, crushed coriander seeds and smoked paprika. Cook for 1 minute.
03
Tip in the cherry tomatoes, spinach and 100 ml water. Fold the spinach through until it wilts.
04
Leave the pan uncovered and simmer the sauce for 10 minutes, then season to taste.
05
Press four wells into the sauce and crack one egg into each space.
06
Cover with a lid or foil and cook gently for 8–10 minutes, until the eggs are just set.
07
Uncover the pan and scatter over the roughly chopped coriander and dill.

Check the sauce, then the whites

At the end of the uncovered simmer, look across the surface before making the wells. Any watery patches need to cook away first.

Check from 8 minutes: the whites should look opaque and should not flow when the pan is moved. If they still move, replace the cover and continue towards 10 minutes.

Method

Check the sauce, then the whites

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