Mixed pepper shakshuka
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- 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
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