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Winter shakshuka recipe

Winter shakshuka recipe

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We've given shakshuka a festive glow-up by using seasonal veg. Butternut squash and kale are cooked in a harissa-spiced tomato sauce and topped with an egg - perfect for a Boxing Day brunch. See method

  • Serves 6
  • 10 mins to prepare and 30 mins to cook
  • 240 calories / serving
  • Vegetarian
  • Gluten-free

Ingredients

  • 2 tbsp olive oil​
  • 1 large red onion, roughly chopped
  • 1 green pepper, roughly chopped
  • 1 small butternut squash, about 700g, peeled and cut into bite-sized pieces
  • 3 garlic cloves, crushed​
  • 1 tbsp harissa paste
  • ¼ tsp ground cumin
  • 1 tsp smoked paprika​
  • 2 x 400g tin chopped tomatoes
  • 1 gluten-free vegetable stock cube
  • 100g curly kale, stems removed
  • 6 large eggs
  • 2 tbsp chopped coriander or parsley
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1005kj
    240kcal
    12%
  • Fat

    12g 17%
  • Saturates

    3g 14%
  • Sugars

    13g 15%
  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 18.5g Protein 12.7g Fibre 2.7g

Method

  1. Heat the oil in a large deep-sided frying pan that has a lid. Fry the red onion and butternut squash over high heat for 4-5 mins, until beginning to brown.
  2. Reduce the heat and add the green pepper, garlic, harissa, cumin and smoked paprika. Cook for 2-3 mins until fragrant. Season well with salt and black pepper. Pour in the chopped tomatoes and crumble over the stock cube. Stir and bring to a gentle simmer. Cover and cook for 5-8 mins, or until the squash is almost tender.
  3. Stir through the kale and cook for another 2 mins until wilted. Make 6 wells in the mixture and crack an egg into each one. Cover and cook for 10-12 mins until the whites have set on the top. Remove from the heat and sprinkle with the chopped herbs. Serve immediately.

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