Tenderstem shakshuka

Give your breakfast a Middle Eastern makeover with our delicious Tenderstem shakshuka. This vegetarian recipe is perfect for those who like to add a little spice to their breakfasts and brunches, plus it only takes half hour to make. Hello, weekend!

Ingredients (serves 2)

2 tbsp olive oil

2 shallots, finely chopped

2 yellow peppers, thinly sliced

½ tsp ground cumin

1 tsp fresh thyme leaves

½ tsp ground coriander

½ tsp spicy harissa

300g yellow and red cherry tomatoes, quartered

2 garlic cloves, crushed into a paste with ½ tsp salt

150g Tenderstem broccoli

2 free-range eggs

For the yoghurt sauce:

100g fat-free Greek yoghurt

1 tsp honey

1 tbsp freshly squeezed lemon juice

To serve:

Small bunch of fresh herbs such as coriander, mint and flat-leaf parsley, chopped

Fresh bread

Sprinkle of za’atar (optional)

Method

Heat one tablespoon of the olive oil in a medium-sized frying pan, add the chopped shallots and fry gently over a low heat for 8-10 minutes, until soft and translucent.

Add the sliced pepper, ground cumin, fresh thyme, ground coriander and harissa to the pan and stir well.

Stir in the cherry tomatoes and garlic paste, and cook for a further 15 minutes over a low heat. Stir occasionally, adding a little water if it is too dry, but only just enough to stop the mixture burning.

Make two wells in the mixture and crack an egg into each well. Cook very gently over a low heat for 5 minutes.

Meanwhile place the Tenderstem in a steamer, or in a colander over a pan of simmering water, and steam for 2-3 minutes until al dente.

Add the Tenderstem to the shakshuka pan, arranging them around the eggs, and continue cooking for a further 5 minutes until the eggs are set.

Make the yoghurt sauce by combining the Greek yoghurt, honey and lemon juice in a bowl and set aside.

Sprinkle chopped herbs and za’atar over the shakshuka and serve immediately with a bowl of yoghurt sauce on the side and plenty of fresh crusty bread.

For more recipes visit tenderstem.co.uk.