Libyan Shrimp Shakshuka with Cumin, Tomato and Lemon-Mint
- Prep
- 7 min
- Cook
- 15 min
- Total
- 22 min
- Servings
- 1
Ingredients
- 75g (peeled, raw)shrimp, peeled and deveined
- 1large (~50g)egg
- 1medium (~150g)tomato, diced (or 3/4 cup canned crushed tomato)
- 1tbsp (~14g)extra-virgin olive oil
- 2cloves (~6g)garlic, finely chopped
- 1/4small (~25g)yellow onion, finely diced
- 3/4tspground cumin
- 1/2tspsweet smoked paprika
- 1/4tspharissa paste (optional, for heat)
- 1/2(~25g juice)lemon, juiced (half for the pan, half to finish)
- 6-8leavesfresh mint, torn
- 1tbspfresh cilantro, chopped
- 1/4tspsea salt (lightly iodized)
- 1/8tspblack pepper
Instructions
- 01
Heat the olive oil in a small non-stick skillet over medium heat. Add the diced onion with a small pinch of salt and cook 2 minutes until softening.
- 02
Stir in the garlic, cumin, paprika and harissa (if using); cook 30 seconds until fragrant.
- 03
Add the diced tomato and a splash of water. Simmer 4 minutes until the tomato breaks down into a loose sauce. Stir in half the lemon juice and the rest of the salt.
- 04
Add the shrimp in a single layer, nestling them into the sauce. Cook 90 seconds, then flip the shrimp.
- 05
Make a small well in the centre of the pan and crack the egg into it. Cover and cook 3-4 minutes on low for a soft yolk and just-opaque shrimp.
- 06
Pull off the heat. Squeeze the remaining lemon over the top, scatter the torn mint and cilantro, and finish with a crack of black pepper.
Nutrition (per serving)
- Calories
- 405kcal
- Protein
- 24g
- Carbs
- 18g
- Fat
- 24g
- Fiber
- 5g
- Selenium
- 38mcg
- Zinc
- 1.7mg
- Iron
- 2.6mg
- B12
- 1.4mcg
- Iodine
- 110mcg
- Sodium
- 490mg
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