SAUSAGE SHAKSHUKA

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a frying pan over a medium heat. Add 1 teaspoon of olive oil then squeeze the sausages from their skins straight into the frying pan. Sprinkle in the ground coriander and some seasoning. Fry, stirring occasionally, for 5 minutes,

Step 2

Meanwhile heat another small frying pan or saucepan over a medium heat. Add the remaining oil. Crush in the garlic clove. Cook for 30 seconds, stirring almost constantly, then chuck in the tin of cherry tomatoes and harissa. Give everything a good mix and season with salt and pepper. Bring to a simmer.

Step 3

Using the back of your wooden spoon make two indents in the tomato sauce. Crack an egg into each then place a lid on top of the pan. Cook for 5-6 minutes or until the whites are cooked and the yolks are still runny.

Step 4

While the eggs are cooking, crumble the feta into a small bowl. Spoon in the Greek yoghurt and mix together.

Step 5

Come back to your sausages, which by now will be cooked through, brown and crisp. Take the pan off the heat.

Step 6

Once the eggs are cooked to your liking, spoon over the crispy sausage, dollop on the feta yoghurt and tear over some coriander. I like to gobble it up straight from the pan.