Quick shakshuka

Name: Quick shakshuka
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 spray(s) Calorie controlled cooking spray; 0.25 medium Red pepper(s) deseeded and chopped; 0.5 medium Aubergine diced; 0.5 teaspoons, level Ground Cumin; 1 can(s), small Tinned Tomatoes 1 x 227g tin; 2 medium, raw Egg, whole, raw; 1 tablespoons Coriander, fresh; 1 tablespoons 0% fat natural Greek yogurt

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 1

nut free vegetarian gluten free

Ingredients

Remove All · Remove Spices · Remove Staples

1 spray(s) Calorie controlled cooking spray0.25 medium Red pepper(s) deseeded and chopped0.5 medium Aubergine diced0.5 teaspoons, level Ground Cumin1 can(s), small Tinned Tomatoes 1 x 227 grams tin2 medium, raw Egg, whole, raw1 tablespoons Coriander, fresh1 tablespoons 0% fat natural Greek yogurt

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Instructions

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Step 1

Mist a small nonstick frying pan with cooking spray. Add the red pepper and aubergine. Cook over a medium heat, covered, for 2-3 minutes, stirring occasionally, until the vegetables have softened. If they start to stick, add a little water.

Step 2

Stir in the ground cumin and chopped tomatoes, and bring to a simmer.

Step 3

Use a spoon to make 2 dips in the sauce, then break an egg into each one. Cover and simmer until the eggs are cooked to your liking – it will take 4-5 minutes for partly runny yolks.

Step 4

Season with freshly ground black pepper and top with fresh coriander and yogurt to serve.