Home Made Healthy Shakshuka

I’m still on a mission to cook more food from scratch and to experiment with food. I want to eat stuff that I love – not just because it’s there. Do you know what I mean? The only thing is that with this idea, also comes the need for new cooking equipment. Nothing fancy, I’m not that advanced yet! But just good quality kitchenware and cookware that makes my home-cooked food as good and as easy to make as it can be.

This week I cooked a new recipe called Shakshuka which is a North African tomato stew style dish. It’s actually really healthy and can be eaten for breakfast, lunch or dinner. Don’t you love it when food is versatile? I attempted my first Shakshuka dish in my brand new Prestige Thermo Smart Medium Frying Pan which was provided to me for review. It’s the 24” pan which is perfect for this dish which serves 2 people.

What I loved about the Prestige Thermo Smart pan is not only how sleek and lightweight it is, but the fact that it’s really non-stick (because of it’s REALY Diamond Shield coating). It has had in an inductor that turns from black to green when you know it’s hot enough AND it can go in the dishwasher! On top of that, it can be used on all hobs including induction! Talk about a fab all-rounder.

My Shakshuka was a great success on the new Prestige pan. The sauce washed off easily even the dry bits and it was a pleasure to cook wiith. If you fancy cooking Shakshuka for yourself here’s the recipe –

Ingredients

  • Low-calorie cooking spray oil
  • 1 sliced red onion
  • 1 sliced and deseeded red pepper
  • 2 chopped garlic cloves
  • ½tsp ground cumin
  • ½ tsp mild chilli powder
  • 400g tin chopped tomatoes
  • A handful of cherry tomatoes
  • Pinch granulated sweetener
  • Squeeze lemon juice
  • 100g spinach
  • Handful chopped fresh coriander
  • 4 eggs

Instructions

  1. Spray a non-stick frying pan with the cooking spray and place on medium heat. Add onions, pepper and garlic. Fry for 5 mins then stir in the cumin and chilli powder.
  2. Stir in tomatoes, sweetener and lemon juice. Add the spinach, cherry tomatoes a touch of salt and pepper – stir, cover and cook on low for 5 minutes.
  3. Sprinkle half the coriander over the tomatoes, then make 4 holes in the tomato mixture and crack an egg into each one. Season the eggs, cover and simmer until your eggs are how you like them. I prefer hard eggs with this dish so around 10 minutes.
  4. Remove from the heat, sprinkle the rest of the coriander and serve! You can take the pan to the table and dish directly from that which is always a nice touch.

 

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