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Salmon shakshuka

Salmon shakshuka

salmon-shakshuka

4 serves

10 m

20 m

Ingredients

  • 1 tablespoon olive oil
  • 1 red onion, thinly sliced
  • 1 clove garlic, crushed
  • 1 red capsicum, cut into thin strips
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 2 tablespoons no added salt tomato paste
  • ¼ cup dried red lentils
  • 400 g can no added salt diced tomatoes
  • 300 g skinless salmon fillets, cut into 3 cm pieces
  • ½ cup chopped fresh parsley
  • 4 eggs
  • ½ (200 g) mixed grain sourdough breadstick, sliced, toasted

Method

Step 1

Heat oil in a large, deep frying pan over a medium heat. Add onion garlic and capsicum. Cook, stirring, for about 4 minutes until onion is softened.

Step 2

Add paprika, cumin, tomato paste and lentils. Cook, stirring, 1 minute. Stir in tomatoes and 1 ½ cups water. Bring to the boil. Reduce heat and gently boil for 10-12 minutes, stirring occasionally, until thickened.

Step 3

Stir in salmon and half the parsley. Using the back of large spoon, make 4 hollows in mixture. Crack an egg into each hollow. Cover and simmer a further 5-8 minutes, or until eggs are cooked to your liking.

Step 4

Sprinkle with remaining parsley. Serve with toasted breadstick.

Tips

  • Bulk up veggies by stirring in 1 cup frozen mixed vegetables or 60 g baby spinach leaves with salmon in step 4.
  • For a vegetarian shashuka, replace salmon with a drained 400 g can no added salt black beans.
  • For added flavour, sprinkle 50 g crumbled reduced fat feta cheese over mixture in step 4 before covering and simmering.
A flavourful tomato sauce with a spicy kick, topped with crunchy almonds

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