Shakshuka

Serves - 2

Start the day with warming spiced veggies and eggs. Great prebiotic fibre and stimulating for the digestive system.

Nutrition per serving

Fat: 5 g

Carbs: 21 g / Fibre: 7 g (Net Carbs: 14 g)

Protein: 11 g

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Ingredients

• 1 onion

• 1 courgette

• 1 red pepper

• 3 mushrooms

• 1 t oregano

• 1 t chilli flakes

• 1 T avocado oil

• 400 ml chopped tomatoes

• 1 t smoked paprika

• 2 eggs

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Method

1. Dice all vegetables, add to a pan with oregano and chilli and cook in avocado oil till coloured.

2. Add chopped tomato and smoked paprika and cook for 10 mins.

3. Divide mix between 2 small ovenproof dishes (you can store them in the fridge).

4. Make sure the vegetable mix is hot and bubbling before adding the egg by baking them for 5-15 mins (depending on what temperature they went in the oven at).

5. Crack an egg into each dish and bake till the egg is cooked but the yolk is still runny, around 15 mins.

6. Serve sprinkled with chopped coriander or basil, salt and chilli flakes.