Traditional shakshuka takes hours to achieve the perfect thick tomato sauce…and we have a great recipe on our ‘Brunch’ guides, if you want to take a look.

However if you’re looking for something to whip up in a flash, this is a quick version with some added super foods to get you give you a health kick in half the time.

Ingredients

• half teaspoon of cumin seeds

• half teaspoon coriander seeds

• Coconut oil / olive oil

• 1 teaspoon turmeric

• 1 chilli finely chopped (remove the seeds for less heat)

• Sea salt

• Pepper

• 1 red onion, diced

• 6 tomatoes, diced

• 1 aubergine, cut into cubes

• Jar of passata

• 1 tablespoon chia seeds

• 2 eggs per person

• Goats’ cheese (optional but tastes amazing)

• Fresh coriander

Method

Dry fry your cumin and coriander seeds for a minute, until toasty brown.

Add about 1 tablespoon of oil followed by the onion and a sprinkle of salt. Brown the onion and then put the pan lid on and let it sweat for 3 minutes.

Open the pan and add the turmeric, pepper and diced aubergine. Let the aubergine brown for 2 minutes and then add the diced tomatoes and the passata.

By this point it will smell incredible but keep the lid on for 5 minutes.

Once the fresh tomatoes have turned all mushy and mixed in with the passata, add the magic ingredient – chia seeds.

The chia seeds absorb liquid so will thicken up the sauce within 2-3 minutes! Once you’re happy with the consistency of the sauce, break the eggs into a ladle one at a time and carefully drop them into the sauce. The trick is to create a well in the sauce with the back of the ladle first and then pour the egg into the pan.

Put the lid on and let the eggs cook.

Serve in bowls with goats cheese, fresh coriander and a pot of fresh mint tea.