This is a middle eastern dish full of vibrant flavours. Shakshuka, literally means ‘mixed’, it is the ultimate invitation to combine your favourites into a healthy and hearty breakfast this summer. You can make it your own by adding different vegetables, if you can put it in an omelette, you can put it in a shakshuka. Below is a recipe for a simple and delicious version of a shakshuka.

INGREDIENTS
1 small onion finely sliced
2 cups tomato diced (fresh or canned)
1 tin black beans (rinsed)
1 small capsicum finely sliced
Chilli or pepper to taste
1 teaspoon salt
1 teaspoon crushed garlic
1 teaspoon paprika
½ teaspoon cumin
¼ teaspoon turmeric
4 tablespoons Olive oil
Hand full of olives
Fresh coriander chopped
3-4 eggs

METHOD
1. In a frying pan that has a lid, place your finely sliced onion and sauté in a reasonable amount of olive oil.
2. Add in your sliced capsicum and sauté slightly, then add in your diced tomatoes.
3. Add in your spices, garlic, paprika, salt, cumin and turmeric with the remainder of olive oil.
4. Let this cook on medium with the lid on till the oil starts to separate from the tomato. The longer you cook your tomatoes down the richer your sauce will be.
5. Once your sauce is thick, taste to make sure it has your desired flavour. Add some chilli and or pepper. Turn down your heat to low.
6. Add in your tinned and drained black beans and mix, add a couple of tablespoons of water.
7. Then make a small space in your sauce and crack each egg into the sauce spread out around the pan. Close the lid and let your eggs cook leaving the yolks slightly runny – or as runny as you prefer!
8. Open the lid and remove form heat. Sprinkle olives and some coriander on top.

Recipe courtesy of Sameenah Ismail

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There is nothing better than a hot minestrone soup and some crusty bread to kick those winter chills! This one is full of great
vegetables and some punchy flavour.

INGREDIENTS

• 2 chicken breasts
• 3 large potatoes
• Approximately 1.5 litres of water
• 4 tbsp tomato paste
• 2 teaspoons salt (adjust for taste)
• 2 cups cubed carrots
• 2 cups chopped green beans
• 2 x bunches of washed & sliced Bok Choy
• 1 & ½ cup spaghetti or pasta of your choice
• 1 large, diced onion
• 3 tbsp olive oil (to fry onion)

INSTRUCTIONS
1. Boil your water with your peeled and cubed potatoes.
2. When the potatoes are soft blitz them with a hand blender.
3. Add tomato paste, salt, vegetables and your chicken.
4. Boil all this together for approximately ½ an hour.
5. Separately, fry the diced onion in the olive oil until lightly brown.
6. Add your fried onion and olive oil hot to the soup and quickly close the lid, allow to boil for another 10-15 mins
7. This simple and easy recipe can be adjusted to suit your palate, use other vegetables you like or add more blended
potato if you like a thicker consistency. You can even add cooked lentils or beans to make it even more filling.

Recipe courtesy of Fazilet Ismail