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Tomato & cavolo nero shakshuka
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Serves: 2
1 tsp vegetable oil
1 shallot, finely diced
1 clove garlic, thinly sliced
½ x 200g pack thick cut cavolo nero
400g can Essential Chopped Tomatoes
1 tsp tomato purée
½ tsp ground coriander
½ tsp ground cumin
2 No.1 Longstock Gold Eggs
50g cherry tomatoes, halved
A few sprigs coriander, to serve
A few sprigs chilli flakes, to serve
2 slices spelt sourdough, toasted
1. Preheat the oven to 200ºC, gas mark 6. Warm the oil in an ovenproof frying pan over a low heat. Add the shallot and garlic and stir for 1 minute, then add the cavolo nero and stir until wilted.
2. Stir in the chopped tomatoes, tomato purée, ground coriander and cumin to the pan, then stir again for 2-3 minutes until bubbling. Make 2 dips in the tomato sauce with a large spoon. Crack an egg into each dip, scatter the halved cherry tomatoes around the cracked eggs and season.
3. Transfer the pan to the oven and bake for 6-7 minutes, until the egg whites are opaque but the yolks cooked to your liking. Scatter over fresh coriander and chilli flakes and serve with toasted spelt sourdough bread.
Cook’s tip
Tomatoes are a source of vitamin C, which helps keep our immune systems healthy. Half a tin of chopped tomatoes or one heaped tablespoon of tomato purée counts towards your five a day.
Typical values per serving:
Energy |
1,244kJ 296kcals |
---|---|
Fat | 9.3g |
Saturated Fat | 1.9g |
Carbohydrate | 32g |
Sugars | 9.4g |
Protein | 17g |
Salt | 0.6g |
Fibre | 6.8g |
vegetarian/source of fibre/2 of your 5 a day
This recipe was first published in November 2020.
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