Tomato, courgette and pepper shakshuka

This flavour-packed dish is full of goodness and requires minimal washing-up.

SERVES 4 PREP 10 MINS COOK 15 MINS

✱ 1tbsp olive oil

✱ 1 red onion, sliced

✱ 1 red pepper, cored, deseeded and sliced

✱ 1 yellow pepper cored, deseeded and sliced

✱ 1 clove garlic, crushed

✱ 1tsp ground cumin

✱ ½tsp dried chilli flakes

✱ 1 medium courgette, halved lengthwise and sliced

✱ 400g can chopped tomatoes

✱ 4 medium eggs

✱ Handful of mixed seeds

1 Heat oil in a medium frying pan, add the onion and peppers and cook over a medium-high heat for 5 mins until soft and turning golden.

2 Stir in the garlic, cumin and chilli flakes and cook for 1 min. Stir in the courgettes and tomatoes, then bring up to a fast simmer.

3 Season to taste, reduce the heat to medium, then simmer gently for 5 mins until the courgettes are just tender. 4 Make four holes in the mixture with a wooden spoon, then crack in the eggs, simmer until the whites start to turn solid white, then cover the pan and cook on a low-medium heat until the eggs are cooked to your liking. 5 Scatter with the seeds and serve spooned onto plates. Per serving: 175 cals, 10g fat (2g saturated), 10g carbohydrates