Shakshuka

This super-easy dish makes a tasty weekend brunch and is a great source of fiber, leaving you feeling full and satisfied.

Method:

1. Heat the olive oil in a skillet over medium heat, and sauté the onions, stirring regularly.
2. Add the garlic, cumin, and bell peppers and cook for another 10 minutes.
3. Pour in the diced tomatoes, ¾ cup water and seasoning, then let thicken over low heat for a further 10 minutes.
4. Using the back of your spoon, make 4 little pockets in your tomato mixture and crack an egg into each one. Cover your pan with a lid or foil and cook until your eggs are cooked to your liking.
5. Serve with a sprinkle of parsley and a dollop of yogurt.

Tip: Short on bell peppers but have mushrooms or eggplant to use up? Use them instead!