Todays recipe is the first in a four part series in which I have paired up with WeightWatchers to bring four new healthy recipes. There will be a couple dinner ideas, a brunch dish and a fabulous dessert, perfect for a valentines day treat. The first recipe is something I make all the time, especially when I want something quick and easy but full of flavour. I generally serve this Shaksuka as a breakfast dish along with a little sourdough break to dunk into the runny egg yolks and of course a big coffee to get the started off right.
All the recipes in this new series are designed to fit into the new WeightWatchers Flex programme, and if you are following the programme you will be happy to know these dishes are fairly low in points per portion so super easy to fit into the programme. Along with the written recipe we also filmed them all so make sure you are subscribed to my channel for lots of new recipes each and every week.
Shakshuka
1 large onion, peeled and sliced
1 red pepper, cut into slices
1 red chilli, sliced (seeds optional)
2 cloves garlic, finely chopped
1 1/2 tsp ground cumin
1 1/2 tsp smoked paprika
2 tbsp tomato puree
400g chopped tomatoes
2 tbsp roughly chopped parsley, plus extra for garnish
1-2 tsp red wine vinegar
4 large eggs
40g light feta cheese, crumbled
Spray a non-stick frying pan with a little cooking spray and set over a medium heat, cook the onion and peppers for about 10 minutes until the onion is translucent. Add the red chilli and garlic and cook for a few minutes more.
Add the spices and cook for a minute before adding the chopped tomatoes and puree. Fill the can with water and add this to the pan too. Cook for 10-15 minutes or until the mixture has reduced to a thick saucy consistency, then reduce the heat to low.
Add the parsley and red wine vinegar, to taste, brightening the sauce a little. Make four wells in the sauce and crack an egg into each one. Place a lid on the pan and cook the eggs for about 6-7 minutes or until the whites have just set. Remove and serve immediately, sprinkling with a little extra parsley and feta.