Lightly Spiced Shakshuka with Spinach

Lightly Spiced Shakshuka with Spinach

Made With Our Punjabi Tomato Curry -
2 SERVES
SERVES 2-3
prep
5 MINS PREP
20 MINS COOK
25 MINS COOK
This healthy lunch idea is so delicious. Oozy yolks run into the intricate flavours of the tomato sauce below. This is a great one-pan powerhouse!
Anjum Signature

Tailored to Taste
Shakshuka is a North African egg dish where eggs are poached in an onion, garlic and tomato sauce. It is really the perfect brunch dish, but also one that is great for an easy meal, served with some toasted buttered sourdough. We use our Punjabi Tomato Curry kit for ours as it is already full of tomato flavours and simple spices, which works really well with eggs. We add spinach for added veg, but you can leave it out.
Ingredients
  • 1 pack The Spice Tailor Punjabi Tomato Curry
  • 1 tbsp. vegetable oil
  • 1/2 small onion, sliced
  • 1 small pepper, deseeded and sliced
  • 2 cloves of garlic, chopped
  • 2 ripe tomatoes, chopped
  • 1-2 handfuls of baby spinach
  • 5 eggs
Method
  1. Heat the oil in a medium-large frying pan. Add the whole chilli from the packet and the dark black cardamom, which will add a wonderful smokiness to the dish. Fry for 15 seconds.
  2. Add the onions and peppers and fry for 5-6 minutes, or until softened and turning golden. Add the garlic and cook for another minute, stirring now and then.
  3. Add 3/4 of the chopped tomatoes and a good pinch of salt and cook for 5-6 minutes, or until softened.
  4. Add both sauce pouches from the curry kit and bring to a simmer. Add in the spinach and cook for 30 seconds before making indents with your stirring spoon, into which to crack the egg. Crack an egg in each indents. Scatter the remaining chopped tomatoes all over the sauce.
  5. Cover with a lid or some foil and cook on a low medium heat for 8-10 minutes, or until the egg whites are cooked and the yellows are still soft or cooked to your liking.
  6. Serve straight from the pan with buttered toasted bread.
Tailored to Taste
Shakshuka is a North African egg dish where eggs are poached in an onion, garlic and tomato sauce. It is really the perfect brunch dish, but also one that is great for an easy meal, served with some toasted buttered sourdough. We use our Punjabi Tomato Curry kit for ours as it is already full of tomato flavours and simple spices, which works really well with eggs. We add spinach for added veg, but you can leave it out.
  • 1 pack The Spice Tailor Punjabi Tomato Curry
  • 1 tbsp. vegetable oil
  • 1/2 small onion, sliced
  • 1 small pepper, deseeded and sliced
  • 2 cloves of garlic, chopped
  • 2 ripe tomatoes, chopped
  • 1-2 handfuls of baby spinach
  • 5 eggs
  1. Heat the oil in a medium-large frying pan. Add the whole chilli from the packet and the dark black cardamom, which will add a wonderful smokiness to the dish. Fry for 15 seconds.
  2. Add the onions and peppers and fry for 5-6 minutes, or until softened and turning golden. Add the garlic and cook for another minute, stirring now and then.
  3. Add 3/4 of the chopped tomatoes and a good pinch of salt and cook for 5-6 minutes, or until softened.
  4. Add both sauce pouches from the curry kit and bring to a simmer. Add in the spinach and cook for 30 seconds before making indents with your stirring spoon, into which to crack the egg. Crack an egg in each indents. Scatter the remaining chopped tomatoes all over the sauce.
  5. Cover with a lid or some foil and cook on a low medium heat for 8-10 minutes, or until the egg whites are cooked and the yellows are still soft or cooked to your liking.
  6. Serve straight from the pan with buttered toasted bread.
MADE WITH OUR DELICIOUS
Punjabi Tomato Curry
An earthy, robust and exceptionally versatile curry that forms the base of the most recognisable North Indian curries and is pure Punjabi soul food. Perfect with fish, chicken, prawns, lamb, paneer, vegetables or egg.
£3.00
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100p per 100g
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