“This mellow version of shakshuka has a more calming and comforting effect than it’s spicy counterpart. The eggs are a good source of the carotenoids lutein and zeaxanthin, which have been shown to be important for cognitive function. The veg provide plenty of fibre to boost gut health.” Dietitian Dr Sarah Schenker.
Gluten free, Vegetarian.
- 2 people
- 1 tbsp olive oil
- 1 small red onion, diced
- 1 clove garlic, crushed
- 2 red peppers, deseeded and chopped
- 400 g can chopped tomatoes
- 2 tsp sweet paprika
- - Juice from half a lemon
- 4 eggs
- - A handful of fresh parsley, chopped
- 1 tbsp plain yoghurt
Heat the oil in a large frying pan.
Add the chopped onion and sauté for a few minutes until the onion begins to soften.
Add garlic and continue to sauté, then add the peppers and cook for 5 minutes over a medium heat until softened.
Stir in the tomatoes, paprika and lemon and simmer for a further 5-7 minutes until it starts to reduce.
Make 4 evenly spaced wells in the tomato mixture and then crack one egg into each. Season well and cover the pan with a lid. Cook for 10 minutes, or until the egg whites are firm and the yolks still runny.
Combine the parsley and yoghurt and serve on the side.