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High-protein veggie shakshuka
Eggs gently poached in a rich, spiced tomato and pepper sauce. One pan, ready in 30 minutes, and endlessly adaptable — a weeknight hero any time of day.
Ingredients
- 2 tbsp olive oil
- 1 onion & 1 red pepper, diced
- 3 cloves garlic, minced
- 1 tsp each cumin & smoked paprika
- 1 can (800g) crushed tomatoes
- 2 cups baby spinach
- 6 large eggs
- Fresh herbs, salt & pepper to taste
Method
1
Heat oil over medium heat. Soften the onion and pepper for 5–6 minutes, then add garlic and spices for 1 minute.
2
Pour in the crushed tomatoes, season, and simmer 10 minutes until slightly thickened. Stir in the spinach until wilted.
3
Make six wells in the sauce and crack an egg into each. Cover and cook 6–8 minutes until whites are set and yolks reach your liking.
4
Scatter with fresh herbs and serve straight from the pan with crusty bread or a side salad. Enjoy!
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