Spiced shakshuka

Spiced shakshuka
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

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.

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
Calories
284kcals
Fat
16.3g (3.2g saturated
Protein
14.4g
Carbohydrates
15.4g (13.7g sugars)
Fibre
8.5g
Salt
0.4g

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

Method

  1. 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.
  2. 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.
  3. Scatter over the chopped herbs and serve with crusty bread for a light supper or brunch.

delicious. tips

  1. If you’re feeling really hungry poach or fry an extra egg per person and serve with herby yogurt.

Recipe By

The delicious. food team

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