Mixed-pepper-shakshuka-recipe

Mixed pepper shakshuka

This Middle Eastern-inspired, one-pot dish stars eggs baked in a tangy tomato and pepper sauce

By , 28 November 2019

(6 votes)

Mixed pepper shakshuka

  • 30 Mins

  • Serves: 4

Nutritional Info
Each 350g serving contains

  • Energy

    1142KJ

    273KCAL

    14%

  • Fat

    12.3g

    med

    18%

  • Saturates

    2.8g

    low

    14%

  • Sugars

    9.8g

    low

    11%

  • Salt

    0.81g

    low

    14%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 326kJ/78kcal.
Ingredients
  • 4 Asda White Mini Wraps, cut into triangles
  • 1½tbsp rapeseed oil
  • 2 red onions, sliced
  • 3 mixed colour peppers, deseeded and sliced
  • 2 cloves garlic, crushed
  • 1tsp dried mixed herbs
  • 150g spinach, washed
  • 400g tin Asda Chopped Tomatoes with Chilli & Peppers
  • 4 medium eggs
  • Pinch chilli flakes (optional)
  • ½ x 25g pack coriander, roughly chopped
Method

  • Preheat the oven to 180C/160C Fan/Gas 4.

  • Arrange the pieces of wrap in a single layer on a baking tray and drizzle with ½ the oil. Bake for 8-10 mins until golden and crisp. Set aside.

  • Meanwhile, heat the rest of the oil in a deep-sided, oven-safe frying pan. Add the onions and fry for 5 mins or until starting to soften. Add the peppers, garlic and dried herbs; fry for 5 mins, tossing occasionally

  • Mix in the tomatoes, bring to a boil, then simmer for 10 mins until thick. Add the spinach for the last 2 mins and cook until wilted.

  • Use the back of a dessert spoon to make 4 wells in the sauce and crack an egg into each one. Sprinkle with freshly ground black pepper and the chilli flakes, if using, then bake for 10-12 mins until the egg whites are cooked but the yolks are still runny.

  • Top the shakshuka with the coriander and serve with the tortilla wedges