1 Serving, 319 calories per serving
Ingredients
2 - Eggs
1 teaspoon (5g) - Rapeseed or olive oil
1 small (75g) - Red pepper, cored, seeded and diced
20g - Feta cheese, crumbled
Pinch (1g) - Ground coriander
Freshly ground black pepper
1 (30g) - Scallion, trimmed and finely chopped
200g tinned chopped tomatoes (½ a tin)
Method
Heat a small non-stick frying pan over a medium heat. Add the oil and saute the red pepper and scallions for 2-3 minutes.
Stir the tomatoes into the pepper mixture and allow to cook down for another 2 minutes. Make two wells in the centre and crack in the eggs. Reduce the heat to low, then cover and cook for 2-3 minutes until the eggs are set.
Season the shakshuka with pepper and scatter over the feta and coriander to serve.