Shashuka

Name: Shashuka
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Moroccan, African, TexMex, American
Ingredients: · Calorie controlled cooking spray; · 1 onion – sliced; · 1 red pepper – deseeded and sliced; · 1 yellow pepper – deseeded and sliced; · 2 garlic cloves – finely chopped or grated; · ½ tsp ground cumin; · ¼ tsp mild chilli powder; · 1 x 400g tin chopped tomatoes; · Pinch of granulated sweetener; · 1 tsp lemon juice; · 100g spinach; · Sea salt and black pepper; · Handful of fresh parsley; · 2 small eggs

5 steps

Prep:10minCook:25min

Updated at: Thu, 17 Aug 2023 11:31:25 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories194.2 kcal (10%)

Total Fat8.7 g (12%)

Carbs22.9 g (9%)

Sugars4.7 g (5%)

Protein10.1 g (20%)

Sodium692.9 mg (35%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

finely chopped or grated

½ tspground cumin

¼ tspmild chilli powder

1 x 400gtin chopped tomatoes

100gspinach

Instructions

Step 1

Spray a large frying pan with some cooking spray and place over a medium heat.

Step 2

Add the onion and peppers and cook for 4-5 minutes until the have started to soften. Add the garlic and continue cooking for 4-5 minutes. (This should take 8-10 minutes in total.) Add the cumin and chilli powder and stir for a minute or so, then stir in the tomatoes, sweetener and lemon juice. Cook for a couple of minutes, stirring occasionally.

Step 3

Stir in the spinach, then turn the heat down to low, cover and cook for 5 minutes. Season to taste with salt and pepper.

Step 4

Sprinkle half the parsley or coriander over the tomato mixture, then make 2 well in the mix and crack an egg into each one. Sprinkle the eggs with some salt and pepper, cover with a lid or foil and simmer over a low heat for 8-10 minutes if you like your egg runny, or a bit longer it you prefer them firmer.

Step 5

Remove from the heat, sprinkle with the remaining parsley and serve.