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Tomato & cavolo nero shakshuka
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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.
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:
vegetarian/source of fibre/2 of your 5 a day
This recipe was first published in Tue Nov 03 10:54:03 GMT 2020.