Shakshuka

Shakshuka

Ingredients

serves 2
  • •1 tbsp olive oil
  • •½ onion, chopped
  • •1 garlic clove, minced
  • •1 red pepper, chopped
  • •1 tbsp tomato paste
  • •1 tsp cumin
  • •1½ tsp smoked paprika
  • •¼ tsp chilli flakes
  • •¼ tsp sea salt, to taste
  • •1 400g can green lentils or kidney beans, drained and rinsed
  • •1 400g can chopped tomatoes
  • •50g spinach
  • •200g extra firm tofu or 2 eggs
  • •Small handful fresh coriander, chopped

Directions

Cooking mode
  1. 1. In a large pan, heat the oil over medium heat. Add the onion and cook for 5 minutes, until softened. Add the garlic and cook for another minute. Stir in the spices and tomato paste. Add the pepper and cook for 5 more minutes.
  2. 2. Stir in the tomatoes and lentils or beans. Simmer for 5 minutes, then stir in the spinach.
  3. 3. Add the tofu or eggs on top. Cover with a lid and cook over a medium-low heat for 5–8 minutes.
  4. 4. Serve with a sprinkle of coriander and toasted sourdough.
Baker Beanie Author

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