Shakshuka

This is my own twist on Shakshuka, without any onions or garlic but all of the flavour! It makes a delicious brunch, lunch or even dinner, serve with a slice of crusty bread for extra deliciousness.

Makes: 2 servings

Takes: 25-30 minutes

Ingredients:

1 tsp fresh chives finely chopped

1 pepper chopped

1 courgette chopped

1 tbsp olive oil

1 can (400g) chopped tomatoes

1 tsp paprika

1 tsp ground cumin

2 tsp fresh/1 tsp dried coriander

Pinch salt and pepper

Large handful of fresh spinach

4 eggs

50g feta crumbled

Extra fresh coriander to top

You will need

Large pan and lid OR iron skillet pan(ovenproof)

A stove and oven (if using ovenproof pan)

Chopping board and knife

Method

You can cook your eggs either in the oven if you have a pan you can use e.g.cast iron skillet pan or alternatively on the stove in a large pan you have a lid for.

1. Pre-heat oven to 180C(if using).

2. Add your pan to the stove and add your olive oil, chives, pepper and courgette. Cook for 5-10 minutes until they begin to soften.

3. Once softened add your chopped tomatoes and spices (paprika, cumin, coriander, salt and pepper), and simmer for around 10 minutes to form a stew like consistency.

4. Stir in half of the feta and all of your spinach.

5. Create 4 holes in the tomato mixture and crack each egg into the space created.

6. Either add your lid to your pan or place your pan into the oven if using an oven proof pan.

7. Leave to cook, time will depend on how well cooked you like your egg but doesn’t take long (between3-8 minutes depending on method). Ensure your egg whites are set.

8. Top with fresh coriander and remaining feta.

Enjoy x

p.s. this recipe is low FODMAP - it is always recommended to seek advice from a health professional when following!