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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Caramelised onions make a great base for this savoury vegetarian shakshuka that's high in both iron and protein.
1 Heat oil in a large frying pan over medium-high heat. Cook onion, stirring, for 7–8 minutes. Remove from pan.
2 Meanwhile, cook broccolini in a saucepan of boiling water for 2 minutes, or until just tender. Drain. Refresh under cold water.
3 Reheat the same frying pan over a medium heat. Cook the garlic, the cumin, coriander and the ginger, stirring, for 1 minute. Add courgettes and 2 tablespoons of water. Cook, stirring, for about 5 minutes, or until courgettes are just tender. Add the spinach, lentils, the broccolini and ¹⁄³ cup water. Sauté for 2–3 minutes, or until heated and the spinach wilts.
4 Remove pan from heat. Using the back of a spoon, make four indentations in the vegetable mixture. Gently crack 1 egg into each indentation. Scatter over peas. Cook, partially covered, for 6–8 minutes, or until egg whites have set but yolks are still soft.
5 Meanwhile, combine yoghurt and lemon juice in a small bowl. Season with pepper. Serve the shakashuka drizzled with yoghurt mixture. Scatter with caramelised onion, chilli and mint.
Calories 293 cal
Kilojoules 1232 kJ
Total fat 11.2 g
Saturated fat 2.3 g
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Hi ????
The recipe says to caramelise the onions but there is no quantity of onions listed in the ingredients.
Can you please let us know how many and how to caramelise the onions?
Thanks so much ????
Hi Marie
Thanks for pointing that out. It seems the first two ingredients had been left off the list. I have fixed that up now. you need one brown onion, sliced.
Warm regards
Jenny