A wonderful dish to make over the weekend. This spicy shakshuka contains onions which are part of the allium family of vegetables. These have anti-inflammatory and antioxidant compounds. These compounds work hand in hand with other micronutrients to improve immune function and prevent disease.
- 1 tsp extra virgin olive oil
- ¼ red onion, diced
- 1 garlic clove
- salt & pepper
- ½ tsp turmeric
- ½ tsp cumin
- ½ tsp chilli flakes
- 1 red pepper cut into strips
- 200g tin chopped tomatoes
- 1 tsp tomato puree
- one handful of baby spinach
- 1 egg
- 30g feta cheese
- chopped fresh parsley to garnish
- 1 slice seeded rye bread
- 2 tbsp natural yoghurt
- Place oil in frying pan over medium heat.
- Once heated add the onion, garlic, salt and pepper, turmeric, cumin and chilli flakes. Fry for 3 minutes.
- Add the pepper and fry for a further 3 minutes.
- Stir in the tomatoes and tomato puree and simmer for 5 minutes.
- Stir the spinach into the mixture.
- Make a well in the centre of the mixture and crack the egg into it. Cook for 5–8 minutes, until the egg white is cooked and the yolk still runny.
- Crumble over the feta and sprinkle on the parsley.
- Serve straight from the pan with a slice of seeded rye bread and top with the yoghurt.