October 13

RECIPE: Easy and Delicious Shakshuka

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shakshuka 2

One of the easiest, tastiest and most nutritious lunches I’ve enjoyed for a while. This was soooo good.

Perfect warming meal for the colder days we’re experiencing now. And this would actually work well for breakfast or dinner too.

I’m not sure if this is technically shakshuka (I adapted this from a shakshuka recipe, but that involves baking the dish in the oven), but I do know it’s damn delicious, pretty low calories and very healthy, and I hope you like it if you try it.Β 

If you’re aiming to save calories I’d recommend using frylite and reduced fat feta; however if you’re not worried about that then you can always use a couple of teaspoons of olive oil / coconut oil to fry the onion at the start, and go for full fat feta.

Here’s the recipe:

Ingredients (serves one)

  • 400g passata (I used a chilli flavoured on from sainsburys)
  • 1 small red onion
  • 1 big handful fresh spinach
  • 2 cloves garlic
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • sprinkle of salt to taste
  • 2 eggs
  • 50g feta, chopped into small chunks
  • 1 spring onion to garnish (optional)

 

Instructions

Chop up the onion and crush the garlic clove, then add to a medium sized pan on a medium-high heat and fry in frylite for a few minutes until soft.

Add the passata and sprinkle over the salt, smoked paprika and cumin, then add the spinach leaves on top.

Allow to cook for a few minutes until the spinach wilts, then add the feta and stir everything together.

Make a little pool in the mixture for the two eggs to sit separately, then crack and add them in.

Allow everything to keep cooking until the egg whites turn white and appear cooked.

Spoon it all out into a bowl, pasta dish or plate. Sprinkle over the finely chopped spring onion (if having), pierce the yolk for photogenic purposes, and enjoy πŸ˜€

 

shakshuka


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