Brunch Shakshuka and Granola
Knife, chopping bard, frying pan, mixing bowl, roasting tray with parchment, saucepan
Chop onions into cubes
In a frying pan, add the onion with a little oil and spices and cook on medium heat for 5 minutes
Meanwhile, chop the rest of the veg in cubes around the same size.
Add to the onions and saute for 10 minutes.
Crush garlic and add to the pan, stir into the veg for 1 minute, then add the tinned tomatoes (or fresh if using)
Allow to cook on medium heat for 10 minutes or so, until the sauce has thickened slightly.
Season with salt and pepper.
Make 4 wells in the sace with the back of a table spoon and crack the eggs in.
Sprinkle with a little cumin, and salt, and place a lid over the pan.
Cook on low for 10 minutes, or until whites of eggs have just cooked.
scatter with herbs, a few spoons of yoghurt, and slices of avocado.
Chop the nuts, place in a large bowl with oats, seeds cinnamon and salt.
Melt the oil, syrup and applesauce and combine with dry ingredients.
Spread out on two lined baking trays.
Cook at 180/350 for 20-30 mins, turning occasionally.
Cool and store in airtight containers, and enjoy with
For the Shakshuka
3 cloves garlic
Either or all of these vegetables:
2 tins tomatoes (or 800g fresh)
To serve: 1 tbsp coriander/ parsley
Plain yoghurt (optional)
For the Granola
2 cups oats
3 cups nuts
2 tbsp flax / chia seeds
1/2 cup maple syrup
1/4 cup applesauce
1/4 cup coconut oil
2 tsp cinnamon
1/4 tsp salt
Yoghurt, maple syrup and berries