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Pinch Of Nom low fat shakshuka recipe
Shakshuka is a North African dish comprised of a tomato-based stew made with onions, garlic and peppers, with eggs poached in the mixture. This home-comfort-style recipe from bestselling cookbook Pinch Of Nom is easy on the calories with a slight chilli heat.
Prep Time 10 min
Cooking Time 25 min
- Low-calorie cooking spray oil
- 1 onion, sliced
- 1 red pepper, deseeded and sliced
- 1 yellow pepper, deseeded and sliced
- 2 garlic cloves, finely chopped or grated
- ½tsp ground cumin
- ¼tsp mild chilli powder
- 400g can chopped tomatoes or cherry tomatoes
- Pinch granulated sweetener
- 1tsp lemon juice
- 100g spinach
- Handful chopped fresh parsley or coriander
- 4 medium eggs
- Spray a large non-stick frying pan with oil and set over a medium heat. Add the onion and peppers and cook for 4–5 min until they have started to soften. Add the garlic and continue cooking for 4–5 min. Add the cumin and chilli powder and stir for 1 min or so, then stir in the tomatoes, sweetener and lemon juice. Cook for about 2 min, stirring occasionally.
- Stir in the spinach, then turn the heat down to low, cover and cook for 5 min. Season with black pepper.
- Sprinkle half the parsley or coriander over the tomato mixture, then make 4 wells in the mix and crack an egg into each one. Sprinkle the eggs with pepper, cover with a lid or foil and simmer over a low heat for 8–10 min if you like your eggs runny, or a bit longer if you prefer them firmer.
- Remove from the heat, sprinkle with the remaining parsley or coriander and serve.
TIP Serve it with some new potatoes and green vegetables or just on its own as a light meal.
Recipe taken from Pinch of Nom by Kate Allinson and Kay Featherstone (Bluebird, £20), which is out now.