Purple sprouting broccoli with Parmesan & herbed crumbs
A superhealthy accompaniment to your Sunday roast
Shakshuka
Serves 2
Easy
Prep:
Cook:
Make our easy shakshuka for a comforting brunch. Vary this dish by flavouring the simple tomato sauce with whatever you have to hand - curry powder, pesto or fresh herbs
Skip to ingredients
- 1 tbsp olive oil
- 2 red onionschopped
- 1 red chillideseeded and finely chopped
- 1 garlic clovesliced
- small bunch corianderstalks and leaves chopped separately
- 2 cans cherry tomatoes
- 1 tsp caster sugar
- 4 eggs
Nutrition: per serving
- kcal340
- fat20g
- saturates5g
- carbs21g
- sugars17g
- fibre0g
- protein21g
- salt1.25glow
Method
step 1
Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.
step 2
Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.
