zoom Tomato & cavolo nero shakshuka
  • Print A4 A5
    • Close

    Save to your scrapbook

    Tomato & cavolo nero shakshuka

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Tomato & cavolo nero shakshuka

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2

    Ingredients

    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

    Method

    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.  

    Your recipe note

    Edit your recipe note

    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.

    Comments

    Average user rating

    5 stars

    Glossary