Black - Fit Foods and Fakeaways: 100 Healthy and Delicious Recipes

Egg Boats

The word shakshuka means a mixture in Arabic, and we think that this dish is a mixture of miracles! It is spicy, sweet and warming and a perfect way to begin the weekend.

SERVES 2

1 tsp olive oil

1 onion, finely sliced

1 red pepper, deseeded and finely sliced

1 yellow pepper, deseeded and finely sliced

4 garlic cloves, finely sliced

1 tsp ground cumin

tsp ground cinnamon

1 tsp smoked paprika

1 tsp tomato pure

1 400g tin chickpeas, drained and rinsed

1 400g tin chopped tomatoes

1 tsp honey

1 tsp balsamic vinegar

Large handful of curly-leaf kale

4 free-range eggs

bunch fresh coriander leaves

60g feta

Sea salt

Freshly ground black pepper

1. In a large saucepan (preferably a high-sided, non-stick frying pan), heat the olive oil over a medium heat.
2. Add the onion and peppers and fry for 45 minutes until softened. Add the garlic and fry for a further 2 minutes.
3. Sprinkle over the spices and stir until the vegetables are well coated. Continue to fry, stirring constantly, for 1 minute.
4. Add the tomato pure, chickpeas, chopped tomatoes, honey, balsamic vinegar, kale and 100ml water, giving it a good stir to combine. Season with sea salt and black pepper to taste, then bring to a simmer and leave to cook gently for 57 minutes until the sauce has thickened.
5. Make four wells in the mixture with the back of a wooden spoon and crack an egg into each one.
6. Pop a lid on the pan and let the eggs steam for about 45 minutes until the whites have set, but the yolks are still runny.
7. Scatter with the fresh coriander, crumble the feta cheese over the top and serve.

Carbs 26.7g

Calories 374

Fat 18g

Protein 24.4g

TOP TIP: this works well with some toasted bread rubbed with a sliced garlic clove to dip in and mop up all of the delicious juices.

Sweet potatoes are full of nutrients, so we thought we would take the much-loved hash brown and make it way healthier. This high-protein breakfast will leave you feeling fuelled for hours.

SERVES 2

3 free-range eggs

200g sweet potato, coarsely grated

1 tsp garlic granules

1 tsp onion powder

1 tbsp olive oil

Small handful of fresh chives, finely sliced

Sea salt

Freshly ground black pepper

1. Crack one of the eggs into a large bowl and add the sweet potato, garlic granules, onion powder and a good pinch of sea salt and black pepper. Use your hands to mix together until well combined. Form into four flat discs of sweet potato mixture.
2. In a non-stick frying pan, heat the olive oil over a medium heat and fry the hash browns gently for about 3 minutes on each side until they are crispy and turning golden.
3. Half fill a saucepan with water, bring to the boil and, once boiling, swirl it with the end of a wooden spoon to create a small whirlpool. Crack the remaining eggs in, turn the heat off and leave to cook for 34 minutes, depending on how you like your eggs cooked.
4. Serve the hash browns with a poached egg and the chives sprinkled over the top. Add extra sea salt and black pepper on top of your eggs, if desired.