Salmon Shakshuka
- 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
- 400g can no added salt diced tomatoes
- 300g skinless salmon fillets, cut into 3cm pieces
- ½ cup chopped fresh parsley
- 4 eggs
- ½ (200g) mixed grain sourdough breadstick, sliced, toasted
- 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.
- Add paprika, cumin, tomato paste and lentils. Cook, stirring, 1 minute. Stir in tomatoes and 1½ cups water. Bring to the boil. Reduce heat and gently boil for 10-12 minutes, stirring occasionally, until thickened.
- 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.
- Sprinkle with remaining parsley. Serve with toasted breadstick.
Tips
- Bulk up veggies by stirring in 1 cup frozen mixed vegetables or 60g baby spinach leaves with salmon in step 4.
- For a vegetarian shashuka, replace salmon with a drained 400g can no added salt black beans.
- For added flavour, sprinkle 50g crumbled reduced fat feta cheese over mixture in step 4 before covering and simmering.
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