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COOKING COMPANION


From the delicate spices of North Africa to the earthy fl avours of Ethiopia, the popularity of African cuisine is on the rise and it’s easy to see why...


SHAKSHUKA


This North African dish is quite simply a tomato- based stew made with onions, garlic and peppers with eggs poached in the mixture. It’s a home comfort-style meal that’s easy on the calories with a slight chilli heat.


SERVES 2


Low-calorie cooking spray 1 onion, sliced 1 red pepper, deseeded and sliced


1 yellow pepper, deseeded and sliced


2 garlic cloves, fi nely chopped Half tsp ground cumin Quarter tsp mild chilli powder 400g chopped tomatoes


A pinch of granulated sweetener


1 tsp lemon juice 100g spinach


Sea salt and freshly ground black pepper


A handful of chopped fresh parsley or coriander


4 medium eggs


1 Spray a large frying pan with some low-calorie cooking spray and place over a medium heat.


2 Add the onion and peppers and cook for 4–5 mins until they have started to soften. Add the garlic and continue cooking for 4–5 mins. Add the cumin and chilli powder and stir for a minute or so, then stir in the tomatoes, sweetener and lemon juice. Cook for a couple of minutes, stirring occasionally.


Stir in the spinach, then turn the heat down to low, cover and cook for 5 mins. Season to taste with salt and pepper.


3 Sprinkle half the parsley or coriander over the tomato mixture, then make four wells in the mix and crack an egg into each one. Sprinkle the eggs with some salt and pepper, cover with a lid or foil and simmer over a low heat for 8–10 mins if you like your eggs runny, or a bit longer if you prefer them fi rmer.


4 Remove from the heat, sprinkle with the remaining parsley or coriander and serve.


Taste ofAfrica


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