Serves 2
1tsp butter
1 red pepper
1 tsp olive oil
150g vine ripened tomatoes, finely chopped
Pinch of turmeric
1/2 tsp oregano
2 eggs
Black pepper

Chop red pepper in to small pieces and cook in the butter on a medium high heat for 5 mins.
Lower heat to medium/low, add olive oil, finely chopped tomatoes, turmeric and oregano, black pepper and cook for 15 mins until the tomatoes are cooked down to a rich sauce.

Push sauce to sides to create to separate spaces and crack an egg into each, place a lid on the pan and cook until the eggs are set/ cooked to your liking.

Serve with a side salad.

Sometimes I like to add spinach towards the end of the 15 minute tomato cooking time. Play around with flavours, try adding other spices such as sumac, cumin, allspice, paprika, to make it your perfect Shakshouka.

After the 3 week programme and as long as you don’t need to avoid dairy or gluten you can sprinkle some feta on top of the Shakshouka when you add the eggs and have a slice of sourdough bread to dip in