On the whole I automatically go for a sweet breakfast in the morning – whether it be porrridge, overnight oats, muesli, or yogurt and fruit. But on the odd occasion I break from the mold and have a savoury breakfast I never regret it – and generally find I’m much less likely to reach for the chocolate later in the day as well. This shashuka is simply delicious, very filling and feels like a lovely indulgent weekend breakfast or brunch. If you’re a vegetarian simply leave out the chorizo and add extra peppers.

Ingredients

1tsp coconut oil

50g chorizo (optional)

Half a red onion

Half a red or green pepper (both if not using chorizo)

Half red chilli

1 garlic clove

1 tsp smoked paprika

1/2 tsp cumin

3/4 can tinned chopped tomatoes

1tbsp tomato purée

1 tsp ketchup

2 eggs

Handful chopped feta (optional)

Handful chopped coriander or parsley

Greek yogurt

Method

Heat the oil in a non stick frying pan. Roughly chop the chorizo, onion and peppers and gently fry for a few minutes until the veg has softened. Dice the chilli, crush the garlic, and add to the pan along with the spices, before frying for a couple more minutes. Add the chopped tomatoes, tomato purée, ketchup and simmer for 10 minutes, adding a good splash of water if the sauce begins to dry out.

Make a couple of wells in the sauce and crack in 2 eggs. Put a lid on the pan and cook for a few minutes until the whites are cooked but the yolks still runny.

Sprinkle over the feta if using, chopped coriander or parsley, and serve in the pan with yogurt and sourdough or pitta for dipping.