Shakshuka in the cupboard

Easy - but very tasty - meat-free meal - only using ingredients from the store cupboard!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Start by prepping everything - quarter the mushrooms; slice the peppers into small strips; dice the onion; slice the garlic cloves; open the tomatoes; take the eggs out of the fridge

Step 2

Put some oil in a deep frying pan and add the onions and garlic. Stir constantly for 5 minutes

Step 3

When soft, add all the spices - cumin, paprika, nutmeg and paprika, and stir through

Step 4

Now add the mushrooms until they start to brown and shrivel - about 3-4 minutes

Step 5

Now add all the sliced peppers, and combine well with the mixture. Wait until they soften - another 5 minutes.

Step 6

Add the canned tomatoes and stir everything together. Stir through the molasses glaze (Waitrose sell it). Add a twist of pepper and finally add some smooth honey to provide some sweetness (it will taste quite bitter otherwise)

Step 7

Let the mixture bubble on a very low heat for about 15 minutes, then crack the two eggs into either side of the pan and let them poach slowly. This will take about 6-8 minutes. Carefully agitate if the white is not cooking, but try not to break the yolks

Step 8

Using a large spoon, carefully ladle the mixture into two bowls, adding the poached egg on top… and enjoy!