zoom Tomato & cavolo nero shakshuka

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    Tomato & cavolo nero shakshuka

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    Tomato & cavolo nero shakshuka

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

    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.  

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    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.


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