Shakshuka

This is an anytime dish which you can have with a side of additional vegetables, like a salad for example.

Ingredients:

• Leftover ratatouille

• 1/4 tea spoon of dry cumin and dry or fresh chilli, if you like

• 2-4 eggs

• Optional: chorizo slices, pieces of feta cheese, fresh coriander or parsley, lime wedge to serve

Method:

1. Place ratatouille in a frying pan. Add spices and mix through. If too thick, you can add a little passata or water mixed with tomato puree. Add chorizo and / or feta cheese if using them.

2. With a spoon, make holes for the eggs and crack them in.

3. Cover with a lid and cook until egg whites are set.

Ratatouille

Fantastic side that goes well with any source or protein (meat, fish, eggs, cheese - e.g. grilled Halloumi) and is so versatile that you can use leftovers to make soup or shakshuka for breakfast or lunch.

Ingredients:

• 1 red and 1 yellow pepper

• 2 small to medium courgettes

• 2 small aubergines or 1 large

• 2 red onions and 1 white

• 5 tomatoes (take skin off by dipping in boiled water for a minute) or 400ml tin of chopped tomatoes

• Salt and pepper to taste

• 3 table spoons of olive oil

• Optional: 1 bulb of fresh fennel, 1 clove of garlic, favourite herb(s): dry oregano, thyme, rosemary or basil

Method:

1. Dice all vegetables, finely slice or mince the optional garlic.

2. Heat up oil over medium heat, add vegetables except tomatoes and cook for 10 minutes, stirring from time to time. This will release sugar from the veg and slightly carmelise them.

3. Add tomatoes and optional herbs, cover with a lid and cook for 30 minutes.

4. Season to taste.