Lightly Spiced Shakshuka with Spinach

Tips and Inspiration

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.

Method

Step One

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.

Step Two

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.

Step Three

Add 3/4 of the chopped tomatoes and a good pinch of salt and cook for 5-6 minutes, or until softened.

Step Four

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 indent. Scatter the remaining chopped tomatoes all over the sauce.

Step Five

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.

Serve straight from the pan with buttered toasted bread.

Please ensure food is cooked through and piping hot before serving.