Shakshuka: easy poached eggs brunch recipe

Nutritional Information (per serving): 106kcal, 5.3g fat (saturated fat: 1.5g, unsaturated fat: 3.8g), 7.8g carbohydrate, 2.5g dietary fibre, sugars: 4.1g, 7.6g protein

Serves 4-6 people  

Ingredients

• 2 tablespoons of avocado or coconut oil (oil with a high smoke point)  
• 1 onion, diced
• 4 cloves garlic (roughly chopped or crushed) 
• 1 red bell pepper, diced 
• 6 organic, free-range eggs 
• 1 can plum tomatoes, crushed or blended (can use chopped if preferred) 
• 200g of fresh spinach, washed and chopped 
• 1 teaspoon ground cumin 
• 1 teaspoon ground coriander  
• 1 teaspoon smoked paprika 
• ½ teaspoon crushed pepper flakes 
• Salt and pepper to taste 
  

Method

1. Preheat oven to 180℃, and place an oven rack on the middle shelf 
2. In a large skillet (or oven-proof pan), heat the oil over a medium heat. Add the onion and cook until softened and translucent. Add the garlic and bell pepper and cook for a few minutes (be careful not to burn anything - lower the heat if necessary)
3. Add the spices, heating them through slightly, and then add the tomatoes. Cook for about 10 minutes, or until the sauce has slightly thickened 
4. Add the chopped greens and continue to cook until wilted, about 5 minutes 
5. Lower the heat of the pan to a low heat. Using a spoon, make 6 wells in the sauce and crack an egg into each well. Spoon a small amount of sauce over the egg whites to help them cook through fast than the egg yolks. Cook for about 5 minutes, or until the egg whites are almost set but still translucent on the top 
6. Put the pan in the oven and bake until the eggs are set to your liking, 5-10 minutes  
7. Remove and serve with bread 

Looking for more healthy brunch ideas? Why not try...

• Rainbow Chard Frittata 

• Quinoa Kedgeree

• Poached Eggs & Sweet Potato Hash