Ingredients.

3 tbsp olive oil

1 onion, diced

1 red pepper, diced

1 green pepper, diced

4 cloves garlic

3 tsp harissa paste

salt & pepper, to taste

1 red chilli, seeds removed

1 tin chopped tomatoes

2 tsp paprika

1 tsp cumin

60g baby spinach, chopped

Handful fresh coriander & parsley

4-8 eggs, 1 or 2 per portion

4 tbsp Greek yoghurt

Optional toppings:

Extra herbs, chopped

Feta cheese, crumbled

Greek yoghurt

Equipment.

sharp knife & chopping board

4x microwave-safe dishes/containers, like these

sauté/frying pan

Method.

1. Add the onion, peppers, chilli and olive oil to a frying pan. Season generously with salt and pepper then saute on medium-high for around 10 minutes

2. Meanwhile, chop the garlic, roughly chop the spinach, and separate the coriander and parsley stems & leaves. Finely chop both and set aside

3. Add the spices, garlic, and herbs stems to the pan and saute for another 2 mins

4. Add the harissa paste and tinned tomatoes, bring to a simmer, then put the lid on and cook for around 10-15mins until the veg is soft and the sauce is thick

5. Check and adjust seasoning if needed, then finally add the spinach, coriander and parsley leaves

6. Portion into bowls or containers

7. If making for meal prep, store them in the fridge like this.

8. When you’re ready to eat, make a well into the centre of the shakshuka and crack 1 or 2 eggs into it

9. Microwave for about 2-3 minutes (in 30-60-second bursts) until the egg/s are cooked to your liking. Leave to stand for 2 minutes before eating.

10. Top with a dollop of Greek yoghurt, and some feta & herbs (optional) and enjoy!