Spiced shakshuka
Use up leftovers from our roasted vegetable ratatouille to make this knockout one-pan shakshuka dish. You can’t beat baked eggs for brunch and this one’s packed with veggies too.
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Ingredients
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp fennel seeds
- Pinch chipotle chilli flakes
- 400g tin chopped tomatoes
- ½ batch roasted summer ratatouille
- 4 large free-range eggs
- Handful mixed fresh herbs (we used parsley, mint and coriander), coarsely chopped
- Crusty bread to serve
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Method
- Heat the olive oil in a heavy-based frying pan or shallow casserole with a lid and fry the spice seeds and chilli flakes until fragrant. Add the tomatoes, rinse out the tin with 100ml water and add to the pan. Bring to a gentle simmer and cook for about 10 minutes until reduced and thickened.
- Stir in the roasted summer ratatouille and bring back to a simmer. Make 4 indents in the tomato mixture with a large spoon and crack an egg into each one. Cover with the lid and cook for 8-10 minutes until the egg whites have set but the yolks are still runny.
- Scatter over the chopped herbs and serve with crusty bread for a light supper or brunch.
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- Recipe from August 2018 Issue
Nutrition
Nutrition: per serving
- Calories
- 284kcals
- Fat
- 16.3g (3.2g saturated
- Protein
- 14.4g
- Carbohydrates
- 15.4g (13.7g sugars)
- Fibre
- 8.5g
- Salt
- 0.4g
delicious. tips
If you’re feeling really hungry poach or fry an extra egg per person and serve with herby yogurt.
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