Mix up your weekly meal plan with these flavoursome recipes
Monday
SHAKSHUKA
PREP TIME 10 minutes
COOK TIME 30 minutes
SERVES 2-4
INGREDIENTS
1• tbsp olive oil • 1 onion, thinly sliced • 2 tsp smoked paprika • 1 tsp coriander seeds, crushed (optional) • 1 garlic clove, finely chopped • 1 fresh red chilli, finely chopped (optional) •2 × 400g tins chopped tomatoes salt and pepper • 100g frozen baby peas • 2 large handfuls flat-leaf parsley or coriander, roughly chopped, plus extra to serve • 1-2 eggs per person (4-8 eggs) • toasted flatbreads, to serve
METHOD
Heat the olive oil in a large frying pan over a medium heat. Add the onion, smoked paprika and coriander seeds, if using, and cook for 10 minutes, stirring occasionally, until the onions are lightly golden. Tip in the chopped tomatoes, bring to a vigorous simmer and cook, stirring, for 10-15 minutes until thick, slightly reduced and delicious. Season with salt and pepper to taste. Stir in the peas and parsley until mixed evenly, then use the back of a wooden spoon to make little ‘craters’ or indents in the sauce. Reduce the heat to low, then crack the eggs into the craters (1-2 per person) and simmer gently for 3-4 minutes, or until the eggs are looking just cooked through (pop a lid on top if you're a little worried about this). To serve, either divide between serving bowls or set the pan on a heatproof mat in the middle of the table.
