Lightly Spiced Shakshuka with Spinach

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Lightly Spiced Shakshuka with Spinach

SERVES 2-3

5 MINS PREP

COOKS IN 25 MINS

Shakshuka is a North African egg dish where eggs are poached in an onion, garlic and tomato sauce. It is really the perfect brunch dish, but also one that is great for an easy meal, served with some toasted buttered sourdough. We use our Classic Butter Chicken kit for ours as it is already full of tomato flavours and simple spices, which works really well with eggs. We add spinach for added veg, but you can leave it out.

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Ingrédients

1 pack The Spice Tailor Classic Butter Chicken
1 tbsp. vegetable oil
1/2 small onion, sliced
1 small bell pepper, deseeded and sliced
2 cloves of garlic, chopped
2 ripe tomatoes, chopped
1-2 handfuls of baby spinach
5 eggs

Méthode

Heat the oil in a medium-large frying pan. Add the whole chilli and other spices from the sachet. Fry for 15 seconds.
Add the onions and bell peppers and fry for 5-6 minutes, or until softened and turning golden. Add the garlic and cook for another minute, stirring now and then.
Add 3/4 of the chopped tomatoes and a good pinch of salt and cook for 5-6 minutes, or until softened.
Add both sauce pouches from the curry kit and bring to a simmer. Add in the spinach and cook for 30 seconds before making indents with your stirring spoon, into which to crack the egg. Crack an egg in each indents. Scatter the remaining chopped tomatoes all over the sauce.
Cover with a lid or some foil and cook on a low medium heat for 8-10 minutes, or until the egg whites are cooked and the yellows are still soft or cooked to your liking.
Serve straight from the pan with buttered toasted bread.
Heat the oil in a medium-large frying pan. Add the whole chilli and other spices from the sachet. Fry for 15 seconds.
Add the onions and bell peppers and fry for 5-6 minutes, or until softened and turning golden. Add the garlic and cook for another minute, stirring now and then.
Add 3/4 of the chopped tomatoes and a good pinch of salt and cook for 5-6 minutes, or until softened.
Add both sauce pouches from the curry kit and bring to a simmer. Add in the spinach and cook for 30 seconds before making indents with your stirring spoon, into which to crack the egg. Crack an egg in each indents. Scatter the remaining chopped tomatoes all over the sauce.
Cover with a lid or some foil and cook on a low medium heat for 8-10 minutes, or until the egg whites are cooked and the yellows are still soft or cooked to your liking.
Serve straight from the pan with buttered toasted bread.

Ingrédients

1 pack The Spice Tailor Classic Butter Chicken
1 tbsp. vegetable oil
1/2 small onion, sliced
1 small bell pepper, deseeded and sliced
2 cloves of garlic, chopped
2 ripe tomatoes, chopped
1-2 handfuls of baby spinach
5 eggs

Méthode

Heat the oil in a medium-large frying pan. Add the whole chilli and other spices from the sachet. Fry for 15 seconds.
Add the onions and bell peppers and fry for 5-6 minutes, or until softened and turning golden. Add the garlic and cook for another minute, stirring now and then.
Add 3/4 of the chopped tomatoes and a good pinch of salt and cook for 5-6 minutes, or until softened.
Add both sauce pouches from the curry kit and bring to a simmer. Add in the spinach and cook for 30 seconds before making indents with your stirring spoon, into which to crack the egg. Crack an egg in each indents. Scatter the remaining chopped tomatoes all over the sauce.
Cover with a lid or some foil and cook on a low medium heat for 8-10 minutes, or until the egg whites are cooked and the yellows are still soft or cooked to your liking.
Serve straight from the pan with buttered toasted bread.
Heat the oil in a medium-large frying pan. Add the whole chilli and other spices from the sachet. Fry for 15 seconds.
Add the onions and bell peppers and fry for 5-6 minutes, or until softened and turning golden. Add the garlic and cook for another minute, stirring now and then.
Add 3/4 of the chopped tomatoes and a good pinch of salt and cook for 5-6 minutes, or until softened.
Add both sauce pouches from the curry kit and bring to a simmer. Add in the spinach and cook for 30 seconds before making indents with your stirring spoon, into which to crack the egg. Crack an egg in each indents. Scatter the remaining chopped tomatoes all over the sauce.
Cover with a lid or some foil and cook on a low medium heat for 8-10 minutes, or until the egg whites are cooked and the yellows are still soft or cooked to your liking.
Serve straight from the pan with buttered toasted bread.

Gardez cette recette

ENVOYEZ-MOI PAR E-MAIL UNE COPIE IMPRIMÉE

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