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    Vegetarian

    Spiced tomato & egg shakshuka

    Eggs poached in a simmering tomato sauce spiced with paprika and cumin, brought to the table in the pan with toasted sourdough for scooping. Good at any hour, and ready in under half an hour.

    Prep
    10 minutes
    Cook
    20 minutes
    Makes
    6 portions
    Difficulty
    Easy
    Spiced tomato & egg shakshuka

    In one portion

    These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

    To see how one portion fits your day, work out your daily calories and protein.

    Calories
    509kcal
    Protein
    25g
    Carbs
    61g
    Fat
    17g

    Where the calories come from

    • Protein 20%
    • Carbs 49%
    • Fat 31%
    Fibre
    4.5 g
    Sugar
    13.9 g
    Salt
    1.47 g

    What it costs at Tesco

    Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

    £1.70a portion

    We base this on how much of each product the recipe uses. Half a pack costs half the price.

    We last updated these Tesco prices on .

    Ingredients

    Amounts for
    • 3 tbsp olive oil
    • 1 ½ onions, diced
    • 1 ½ red peppers, deseeded and diced
    • 4 cloves of garlic, finely chopped
    • 2 tsp paprika
    • 1 tsp ground cumin
    • 1.2kg tinned tomatoes, whole peeled
    • 12 eggs
    • 20g fresh coriander, chopped
    • 20g fresh parsley, chopped
    • 12 slices of sourdough bread, to serve

    Method

    1. Set a large sauté pan over a medium heat on the hob and add the olive oil. Give the onion and red pepper about 5 minutes in it.

    2. Once the onion is translucent, add the garlic, paprika and cumin. Stir for 1 minute, until fragrant.

    3. Pour in the tinned tomatoes, juice and all, and crush them against the pan with the back of a spoon. Season the sauce with salt and pepper.

    4. When the sauce is gently simmering, spoon out a small hollow for each egg and break one into each. Leave them 5-8 minutes, until the whites are fully set and the yolks are as firm as you like. A lid on the pan gets them there faster.

    5. Finish with a scattering of coriander and parsley, then carry the pan straight to the table.

    6. Toast the sourdough to go alongside, for scooping.

    Adapted from Downshiftology

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