- 2 tsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 large onion, halved and thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 garlic clove, sliced
- 1 tbsp rose harissa
This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…
- 1 tsp ground coriander
- 150ml vegetable stock
- 400g can chickpea
- 2 x 400g cans cherry tomatoes
- 2 courgette, finely diced
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 200g bag baby spinach
- 4 tbsp chopped coriander
- 4 large egg
Heat the oil in a large, deep frying pan, and fry the onion and garlic for about 8 mins, stirring every now and then, until starting to turn golden. Add the harissa and ground coriander, stir well, then pour in the stock and chickpeas with their liquid. Cover and simmer for 5 mins, then mash about one-third of the chickpeas to thicken the stock a little.
Tip the tomatoes and courgettes into the pan, and cook gently for 10 mins until the courgettes are tender. Fold in the spinach so that it wilts into the pan.
Stir in the chopped coriander, then make 4 hollows in the mixture and break in the eggs. Cover and cook for 2 mins, then take off the heat and allow to settle for 2 mins before serving.
Our nutritionist's tip for a balanced breakfast
Our nutritionist Kerry Torrens says: "Including protein in your breakfast keeps you fuller for longer, stabilises blood sugar levels and sustains your energy – it may even help you to get through the morning without the need for a mid-morning snack."