Ingredients
Serves 1 (contains approximately 319 kcal)
- 1 teaspoon rapeseed or olive oil (5g)
- 1 small red pepper, cored, seeded and diced (75g)
- 1 scallion, trimmed and finely chopped (30g)
- 200g tinned chopped tomatoes (½ a tin)
- 2 eggs
- 20g feta cheese, crumbled
- Pinch of ground coriander (1g)
- Freshly ground black pepper
Method
- Heat a small non-stick frying pan over a medium heat. Add the oil and saute the red pepper and scallion for 2-3 minutes.
- Stir the tomatoes into the pepper mixture and allow to cook down for another 2 minutes.
- Make two wells in the centre and crack in the eggs. Reduce the heat to low, then cover and cook for 2-3 minutes until the eggs are set.
- Season the shakshuka with pepper and scatter over the feta and coriander to serve.
