Healthy shakshuka

• cold pressed rapeseed oil↗1 tbsp tbsp
• red onion↗1

  cut into thin wedges

• red pepper↗1

  finely sliced

• yellow pepper↗1

  finely sliced

• large garlic cloves↗3

  crushed

• cumin seeds↗1 tsp tsp
• coriander seeds↗1 tsp tsp

  crushed

• sweet smoked paprika↗1 heaped tsp tsp
• cherry tomatoes↗400g can g
• baby spinach↗115g g
• medium eggs↗4
• coriander½ small bunch

  roughly chopped

• dill↗½ small bunch

  roughly chopped

Step-by-step instructions

1. 1

   Heat the oil in a large, non-stick frying pan. Add the onion and peppers and fry over a medium heat for 8-10 mins until the veg is beginning to soften. Add the garlic, cumin, coriander and paprika and fry for 1 min more. Tip in the tomatoes, spinach and 100ml water and bubble until the spinach has wilted, then lower to a simmer and cook, uncovered, for 10 mins. Season to taste.

2. 2

   Make four indentations in the tomato mixture and gently crack an egg into each one. Cover with a lid or foil and cook over a gentle heat for 8-10 mins, or until the eggs are just set. Uncover, scatter with the fresh herbs and serve.