SHAKSHUKA

PREP TIME: 10 MINS

COOK TIME: 30 MINS SERVES 2 AS A BREAKFAST

1 Tbsp olive oil

1 red onion, cut into thin wedges 1 red capsicum, finely sliced 1 yellow capsicum, finely sliced 3 large cloves garlic, crushed

1 tsp cumin seeds

1 tsp coriander seeds, crushed 1 heaped tsp sweet smoked

paprika

400g can no-added-salt cherry

tomatoes

120g baby spinach leaves

100ml water

Freshly ground black pepper

4 x 60g eggs

/ small bunch coriander, roughly

chopped

/ small bunch dill, roughly chopped

1 Heat oil in a large non-stick frying pan over medium heat. Add onion and capsicum. Cook, stirring occasionally, for 8-10 minutes, or until vegetables start to soften. Add garlic, cumin seeds, coriander seeds and smoked paprika. Cook, stirring, for 1 minute.

2 Add canned tomatoes, spinach and water to pan. Cook, stirring, until spinach just wilts. Reduce heat to low and simmer, stirring occasionally, for 10 minutes. Season with pepper.

3 Make four indentations in tomato mixture and gently crack an egg into each one. Cover with a lid or foil and continue to cook over low heat for 8-10 minutes, or until eggs are just set.

4 Remove lid or foil and scatter over herbs. Plate up and serve.