These easy fritters are bursting with crunchy sweet corn. Serve them as an appetizer or add a side salad for the perfect light meal.
These hash browns are perfectly crispy, delicious and best of all easy to make! Serve them with your favourite style of eggs for brunch.
Looking for inspiration for lunches during the week or ways to use up your left over roast vegetables? Tossed with a sweet tangy dressing, you’ll love this roast vegetable salad.
In a rush to make dinner and have no inspiration? This pasta is full of fresh ingredients, cooks entirely in one pot and is done in under 15 minutes. Easy.
Serves 2 | Calories 376 | Fat 25g | Protein 19g
Carbs 33g | Sugar 9g | Sodium 159mg
1 Tablespoon Oil
1/2 Red Pepper
1 Clove Garlic
1 Teaspoon Cumin
1 Teaspoon Paprika
1/2 Teaspoon Cayenne Pepper
1 Tin Diced Tomatoes
Salt + Pepper
1 Tablespoon of Italian Parsley
Place a heavy based pan like a cast iron skillet over medium heat and add a tablespoon of oil. Dice an onion and add to the pan, leave to cook for a few minutes while dicing up the red pepper. Add the red pepper to the pan and cook for a few more minutes. Crush and mince a clove of garlic and add to the pan. Measure out the spices and add to the pan and cook until fragrant. Pour the tin of tomatoes into the pan and turn the heat to low to simmer everything for about 20-30 minutes until the sauce thickens. Use a small spoon to hollow out areas to crack the eggs into around the pan. Cook for 10-15 minutes longer until the eggs have cooked to your liking. When ready to serve run a sharp knife through some Italian parsley and sprinkle over the Shakshuka. Serve with crusty bread to dip into the sauce.