Shakshuka

I love this at the weekend as a change from my fruit and yoghurt.

Serves 2

Ingredients

1 white onion, sliced

2 red capsicum, sliced

2 x 400g cans chopped tomatoes

4 eggs

15g parsley leaves, chopped

*1 tbsp. olive oil

salt and pepper

Method

Heat the oil a large non-stick frying pan over a medium-high heat. Add the onion and bell peppers, stirring constantly, and cook, for 5 minutes or until the onion and pepper have softened.

Add the chopped tomatoes and cook, stirring for a further 5 minutes.

Use a spoon to make 4 large holes in the tomato mixture, then crack an egg into each hole. Reduce the heat to low, and partially cover the pan with a lid. Cook for 10 minutes or until eggs are cooked to your liking. Sprinkle with parsley and serve immediately.

Overnight Vanilla Yogurt Oats

The easiest and most delicious breakfast you can do. You cannot say you dont have 2 minutes to throw this together.

350 calories and 20g of protein.

350ml vanilla Chobani yoghurt, soy or normal 50g rolled oats 1 tbsp. honey 4 strawberries, sliced 1 kiwi, sliced

In the evening mix the yoghurt and rolled oats, then refrigerate overnight in a jar or bowl. In the morning add the honey and mix well. Transfer into serving bowls and serve topped with fresh strawberries and kiwi.

Egg Breaky Muffins

Make 6

Ingredients

• ½ broccoli head

• 5 eggs

• 1 clove garlic, minced

• 4 slices ham, chopped

• 30g of grated cheese

Preheat the oven to 180C

Place the broccoli in a pot of boiling water and cook for approx. 3 minutes. Strain and cut into small pieces.

Beat the eggs in a medium size bowl, add the minced garlic and season with salt & pepper

Grease a 6-mould muffin tray with oil or butter, and fill the moulds with evenly divided broccoli, ham, and grated cheese. Pour the beaten eggs into the moulds and bake in the oven for 10-15 mins, or until eggs have set.

100 calories

10 grams of protein 😊