The ultimate breakfast shakshuka

The shakshuka, the go-to breakfast to impress your mates with. No seriously, I'm not even joking, it is such a winner with such little effort involved and ends up looking like something you've spent the majority of the year crafting just to get a slightly endearing smile out of your guests; it's a no brainer. Fill up a pan with a bunch of different stuff and throw an egg in there and suddenly you're being worshipped like you're a culinary god brought down from heaven to make breakfast for everyone, now that is a role I'd be interested in. Be right back guys, just sending my application form off to God to apply for the breakfast angel position, wish me luck! - Here's how to make THE ULTIMATE BREAKFAST SHAKSHUKA!

TIME: 20 Mins SERVES: 2

INGREDIENTS:

4 tablespoons of chickpeas

4 tablespoons of red kidney beans

2 cans of chopped tomatoes (400g per can)

100g of chorizo, diced

4 eggs

8 cherry tomatoes, halved

2 teaspoons of smoked paprika

2 teaspoons of garlic salt

2 teaspoons of fresh basil, chopped

2 teaspoons of fresh coriander, chopped

1 teaspoon of ground cumin

1 teaspoon of oregano

1/4 teaspoon of ground fennel

1/2 teaspoon of hot cayenne pepper

1 large handful of fresh spinach, chopped

MAKE IT:

1.) In a frying pan or skillet, add the chopped tomatoes and ALL of the spices, mix well and simmer for 5 minutes.

2.) Add the chickpeas and kidney beans and spinach. Place a plate over the top of the pan to retain the moisture and cook for a further five minutes. Once the spinach has wilted, mix further and add the chorizo and leave to cook for another 5 minutes.

3.) Using a wooden spoon, form some dips in the mixture to crack your eggs into, once you have cracked all four eggs in, cook on a moderate heat until the eggs have cooked. I sometimes blast the dish under the grill for a couple of minutes to cook the top.

4.) Sprinkle some chopped coriander over the top and serve up the best breakfast shakshuka!

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