“For a super-healthy brunch possibility, go for this low-fat, nutrient-packed mixture of fish, eggs and spinach. Good for you and scrumptious, it’s a win-win.”
Serves 4
Prep: quarter-hour, plus urgent
Prepare dinner: 2 hours
Cooking temperature: excessive
Substances
- 2 tbsp additional virgin olive oil
- 1 onion, finely chopped
- 400g can chopped tomatoes
- 2–3 roasted pink peppers from a jar, drained and chopped
- 2 garlic cloves, thinly sliced
- 1 tsp floor cumin
- 1 tsp cayenne pepper
- 1 tsp candy paprika
- 350g agency tofu
- salt and pepper
To serve:
- 1 avocado, peeled, stoned and sliced
- small handful of coriander and flat-leaf parsley
- chopped chilli flakes
- flatbreads
Methodology
Preheat the sluggish cooker if needed. Put 1 tablespoon of the oil, the onion, tomatoes, pink peppers, garlic and spices into the sluggish cooker and toss till properly mixed. Season to style with salt and pepper. Cowl with the lid and prepare dinner on excessive for two hours till the combination is barely diminished. Verify and regulate the seasoning.
In the meantime, drain the tofu properly, sit on a sheet of kitchen paper and high with a second piece of kitchen paper. Place a heavy bowl or chopping board on high and go away to press for 20–half-hour, changing the sheets of kitchen paper in the event that they turn out to be over-saturated in liquid.
Preheat the oven to 200°C, fuel mark 6. Reduce the tofu into 2.5cm cubes, toss with the remaining tablespoon of oil and season with salt and pepper. Unfold out on a baking tray and roast within the oven for 25–half-hour till golden and crispy.
Serve the shakshuka topped with the roasted tofu and sliced avocado, sprinkled with the chopped herbs and some chilli flakes, with the nice and cozy shop-bought flatbreads or do-it-yourself fennel flatbreads (see beneath) on the aspect.
Home made fennel flatbreads
For do-it-yourself fennel flatbreads, to function an accompaniment, put 200g self-raising flour and ½ teaspoon baking powder in a big bowl. Add 1 teaspoon fennel seeds which have been roughly crushed in a pestle and mortar and a bit of salt and pepper. Add 2 tablespoons olive oil, then progressively combine in 6–7 tablespoons water to make a comfortable dough. Reduce the dough into 4 items, then roll out every bit on a evenly floured floor till it’s a tough oval form a bit greater than your hand. Prepare dinner on preheated griddle pan for 3–4 minutes both sides till singed and puffy.
The Gradual Cooker Bible: Tremendous Easy Feasts For The Complete Household (£18.99, Octopus Books) is out now
