Slimming World Shakshuka

Ingredients

Serves 2

• 4 large eggs
• 1 x 400g tin chopped tomatoes
• 2, deseeded and sliced red peppers
• 1, finely diced onion
• 3, crushed garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 0.5 tsp (adjust to taste) chilli flakes
• 200ml passata
• to taste salt and black pepper
• 6 sprays Frylight cooking spray
• small handful, roughly chopped fresh parsley

Method

1. 1

   Spray a large, deep frying pan (one with a lid) with Frylight and heat over a medium flame. Add the onion and cook for 5 minutes until softened.

2. 2

   Add the sliced red peppers and continue to cook for another 3–4 minutes until they begin to soften.

3. 3

   Add the crushed garlic, cumin, smoked paprika, and chilli flakes. Stir for 1 minute to toast the spices.

4. 4

   Pour in the chopped tomatoes and passata. Stir well, season with salt and pepper, and simmer for 8–10 minutes until the sauce has thickened and the peppers are fully tender.

5. 5

   Taste the sauce and adjust seasoning — it should be bold and well-spiced.

6. 6

   Using a spoon, make four small wells in the tomato sauce. Carefully crack an egg into each well.

7. 7

   Place the lid on the pan and cook over a low heat for 4–6 minutes, until the egg whites are set but the yolks are still runny. If you prefer firmer yolks, cook for 1–2 minutes longer.

8. 8

   Scatter with fresh parsley and serve immediately, directly from the pan, with wholemeal pitta or Healthy Extra bread for dipping.