ALKALINE

SHAKSHUKA

SERVES 2

• Olive oil

• 1 garlic clove

• 1 red pepper, sliced

• 1 x 400g tin of chopped tomatoes

• Splash of water

• 1 tsp paprika

• ¼–½ tsp chilli flakes

• Salt and pepper

• 4 medium eggs

• Fresh coriander, to serve

In true alkaline diet nutribollocks fashion, eggs – a nutritional powerhouse – are on the naughty list. Don’t listen to that; eggs are delicious, wonderful things, and are the star of the show in this brunch favourite.

Place a large frying pan over a medium heat and add a splash of olive oil.

Peel and crush the garlic and add it to the pan. Stir for 2 minutes.

Add the sliced peppers and cook for another few minutes. Don’t char too much. Add the chopped tomatoes along with a splash of water.

Cook down for 5–10 minutes until a lot thicker. Then season with paprika, chilli flakes, salt and pepper. Taste and adjust the seasoning if necessary.

Make four little wells in the tomato sauce and break an egg into each one. Reduce the heat, and if you have a lid for your pan, place that on. For runny yolks, wait until the egg whites are just cooked, then take off the heat.

Serve with a sprinkling of fresh coriander (unless you hate it) and crusty bread.