42 SUPERFOOD

QUICK ONE-POT EGGS

QUICK ONE-POT

eggs

Shakshuka with Feta

& Green Salsa

GREEN SALSA

• 50g (1¾oz) fl at leaf parsley, chopped


• 15g (½oz) mint, chopped


• 10g (¼oz) tarragon, chopped


• 15g (½oz) capers, chopped


• 15g (½oz) anchovies, chopped


• 15g (½oz) Dijon mustard


• 4 tbsp extra virgin olive oil

SHAKSHUKA

• 1 tbsp oil, for cooking


• 1 red onion, thinly sliced


• 1 red pepper, thinly sliced


• 3 garlic cloves, thinly sliced


• 800g (28oz) canned chopped tomatoes


• 1 tsp cumin


• 1 tsp smoked paprika


• 1 tsp cayenne


• 1 tsp turmeric


• 150g (5½oz) crumbled feta


• 6 large British Lion eggs


• sourdough and coriander, to serve
  (optional)

SERVES: 6

PREP TIME: 5 MINUTES

COOKING TIME: 25 MINUTES

1. To make the green salsa, mix the parsley,
   mint, tarragon, capers and anchovies and
   combine with the mustard and oil. Set aside.


2. In an ovenproof dish or frying pan, gently
   cook the onion, peppers and garlic for about
   ten minutes, or until they are just about
   caramelised.


3. Add the canned tomatoes and spices and
   simmer for 5 minutes. Add the feta and a few
   spoonfuls of the green salsa.


4. Make six wells in the tomato mix, crack in
   the eggs, bake at 180°C, 350°F, Gas Mark 4
   for 7–8 minutes.


5. Serve with toasted sourdough bread,
   sprinkled with coriander, if wanted.
   PER SERVING (WITHOUT OPTIONAL ITEMS TO SERVE)
   323kcals, 14.8g protein, 24.1g fat (6.8g saturates),
   9.3g carbs, 5.2g sodium

Try these healthy one-

pot egg recipes,

by Simon Rimmer

SF9_P42-44 Egg Recipes SHSD.indd 42 27/01/2017 17:13