- 2 tablespoons olive oil
- 2 shallots, finely chopped
- 2 yellow peppers, thinly sliced
- 1/2 teaspoon ground cumin
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon ground coriander
- 1/2 teaspoon spicy harissa
- 300g (10.5 oz) yellow and red cherry tomatoes, quartered
- 2 garlic cloves, crushed into a paste with 1/2 teaspoon of salt
- 150g (5 oz) Tenderstem
- 2 free-range eggs
For the yoghurt sauce:
- 100g (3.5 oz) fat-free Greek yoghurt
- 1 teaspoon honey
- 1 teaspoon freshly squeezed lemon juice
- Heat one tablespoon of the olive oil in a medium-sized frying pan, add the chopped shallots and fry gently over a low heat for 8-10 minutes, until soft and translucent.
- Add the sliced pepper, ground cumin, fresh thyme, ground coriander and harissa to the pan and stir well.
- Stir in the cherry tomatoes and garlic paste and cook for a further 15 minutes over a low heat. Stir occasionally, adding a little water if it is too dry, but only just enough to stop the mixture burning.
- Make two wells in the mixture and crack an egg into each well. Cook very gently over a low heat for 5 minutes.
- Meanwhile place the Tenderstem broccoli in a steamer, or in a colander over a pan of simmering water and steam for 2-3 minutes until al dente.
- Add the Tenderstem to the shakshuka pan, arranging them around the eggs and continue cooking for a further 5 minutes until the eggs are set.
- Make the yoghurt sauce by combining the Greek yoghurt, honey and lemon juice in a bowl and set aside.
Preparation time: 10mins
Sprinkle chopped herbs and za’atar over the shakshuka and serve immediately with a bowl of yoghurt sauce on the side and plenty of fresh crusty bread.