Winter shakshuka recipe
We've given shakshuka a festive glow-up by using seasonal veg. Butternut squash and kale are cooked in a harissa-spiced tomato sauce and topped with an egg - perfect for a Boxing Day brunch.
See method- Serves 6
- 10 mins to prepare and 30 mins to cook
- 240 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 2 tbsp olive oil
- 1 large red onion, roughly chopped
- 1 green pepper, roughly chopped
- 1 small butternut squash, about 700g, peeled and cut into bite-sized pieces
- 3 garlic cloves, crushed
- 1 tbsp harissa paste
- ¼ tsp ground cumin
- 1 tsp smoked paprika
- 2 x 400g tin chopped tomatoes
- 1 gluten-free Knorr vegetable stock cube
- 100g curly kale, stems removed
- 6 large eggs
- 2 tbsp chopped coriander or parsley
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Shop ingredientsEach serving contains
- Energy
- 1005kJ 240.0kcal
- Fat
- 12g
- Saturates
- 3g
- Salt
- 1.1g
- Sugars
- 13g
of the Reference intake
Carbohydrate 18.5gProtein 12.7gFibre 2.7g
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Method
- Heat the oil in a large deep-sided frying pan that has a lid. Fry the red onion and butternut squash over high heat for 4-5 mins, until beginning to brown.
- Reduce the heat and add the green pepper, garlic, harissa, cumin and smoked paprika. Cook for 2-3 mins until fragrant. Season well with salt and black pepper. Pour in the chopped tomatoes and crumble over the stock cube. Stir and bring to a gentle simmer. Cover and cook for 5-8 mins, or until the squash is almost tender.
- Stir through the kale and cook for another 2 mins until wilted. Make 6 wells in the mixture and crack an egg into each one. Cover and cook for 10-12 mins until the whites have set on the top. Remove from the heat and sprinkle with the chopped herbs. Serve immediately.
- See more Christmas brunch recipes
