If you haven't yet heard of Shakshuka or Shakshouka, it is a Middle Eastern dish of eggs poached in a spicy tomato sauce. It's a great breakfast or brunch to serve a large number of people as you can bring the pan to the table and have everyone serve themselves. The tomato sauce is delicious for dipping and is also full of lycopene which is a potent antioxidant. It's one of those dishes that you seem to be able to whip up when you think you have 'nothing' to eat apart from a box of eggs & a few other store cupboard ingredients. It's a firm favourite in my house!

Ingredients:

Extra-virgin olive oil, for frying
2 small onions, diced
3 garlic cloves, minced
1 small red chilli, diced
1 tsp paprika
2 tsp cumin
3 handfuls of kale, washed and torn
10 cherry tomatoes
1 tin of chopped tomatoes
5 free-range eggs

Method:

Heat a little olive in a large frying pan or skillet. Add the onion, garlic, chilli and spices and fry for about 5 minutes. Add the kale and cherry tomatoes, continue to cook until the kale has wilted.
Add the tinned tomatoes, cover the pan with a lid and cook for 15 minutes.
Create 5 small dips in the sauce in which to place the eggs, then crack them in carefully. Cover the pan and continue cooking for about 8 minutes or until the eggs are nicely cooked through.
Serve with some crusty sourdough bread drizzled with a little olive oil.

These mini frittatas make the most of the local asparagus season. They are perfect for breakfast and lunches on the go. Serve them with a simple green salad for a tasty and nourishing meal.

Serves 6 (individual frittata per person)

Ingredients:

1 small onion, diced
1 garlic clove, minced
6 asparagus spears
Extra-virgin olive oil, for frying
4 free-range eggs
8 tbsp natural yoghurt
1 handful fresh mint, chopped
1 handful flat-leaf parsley, chopped
Sea-salt & black pepper, to taste

Method:

Preheat oven to 180°C/350°F/Gas 4. Lightly grease and line a 6-hole muffin tray with small squares of baking paper.
Heat the olive oil in a frying pan, add the onion and garlic and fry for a minute.
Chop the asparagus stalks, leaving the tips to top the frittatas. Add the asparagus to the frying pan with the onion and garlic. Continue frying until the asparagus has softened. Set aside to cool.
Whisk together the eggs and natural yoghurt. Add the chopped herbs and season to taste.
Once the fried mix has cooled tip it into the egg mix and stir well to distribute the vegetables and herbs.
Pour the mix into the prepared cases, transfer to the oven and bake for about 25 minutes or until lightly golden and cooked through.