Spiced Shakshuka
Breakfast
Lactose free
Vegetarian
Soya
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Olive oil
2 red onions, finely chopped
2 garlic cloves, crushed
200g cherry tomatoes
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp chilli flakes
2 x 400g tins chopped tomatoes
100g spinach
4 medium free-range eggs
Handful flat leaf parsley
300g Alpro Plain No Sugars
1 garlic clove, crushed
1 lemon, zest
Handful mint leaves, picked and roughly chopped
Handful flat leaf parsley, picked and roughly chopped
Sourdough
Sliced avocado
Ingredients
Olive oil
2 red onions, finely chopped
2 garlic cloves, crushed
200g cherry tomatoes
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp chilli flakes
2 x 400g tins chopped tomatoes
100g spinach
4 medium free-range eggs
Handful flat leaf parsley
300g Alpro Plain No Sugars
1 garlic clove, crushed
1 lemon, zest
Handful mint leaves, picked and roughly chopped
Handful flat leaf parsley, picked and roughly chopped
Sourdough
Sliced avocado
Preparation
1
Heat some oil in a large shallow casserole dish with a lid over a medium heat. Add the onions and fry for 5 minutes until starting to soften. Add the garlic, whole cherry tomatoes and spices and fry for 2-3 minutes, continuously stirring.
2
Pour in the chopped tomatoes and 200ml water and simmer for 30 minutes on a medium heat. Stir the sauce occasionally and season with salt and pepper. Once the sauce has reduced and thickened, stir in the spinach and leave it to wilt.
3
Once the spinach has wilted, make 4 wells in the sauce and crack in the eggs. Put the lid on the pan and leave the eggs to steam for 6-8 minutes until the egg whites have set and yolks are still runny.
4
Put all of the dressing ingredients into a bowl and mix together, season to taste and serve with the shakshuka, crusty sourdough and avocado. Scatter over a handful of chopped parsley.
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