Macros Per Serving (Serves 2) :
Kcal : 384, P : 22g, C : 29g, F : 17g, Fibre : 8g
1 Red Onion
1 Tbsp Olive Oil
2 Cloves Of Garlic
8 Cherry / Plum Tomatoes
1 Tin Of Butterbeans
1 Tsp Paprika
1 Tin Of Chopped Tomatoes
1/2 Tsp Dried Herbs
2 Handfuls Of Spinach
4 Large Eggs
Chop the 2 garlic cloves and slice the red onion, heat over a medium heat in 1 tbsp olive oil to soften.
Slice 3 mushrooms and 8 tomatoes and add to the pan, followed by 1tsp paprika, 1-2 tsp dried herbs and some salt and pepper
When softened, add the drained tin of butterbeans and the tin of chopped tomatoes, turn the heat down and allow to reduce. Reduce to your desired thickness (I like mine thiccccc but you can tailored it to how you prefer)
Stir through 2 handfuls of spinach and leave to wilt
Poach the 4 eggs
Traditional Shakshuka cooks the eggs within the sauce, you can of course do that if you want but I find it easier to poach them separately and serve on top.
A dash of white win vinegar in your poaching water will help with the cooking of the eggs. Divide the Shakshuka between 2 bowls and top with the poached eggs, finish with a sprinkle of paprika and some seeds.
Recipe By : Iz Dawkes | Nutrition Advisor | @thefoodandfitnesswiz