Ideal for brunch, this North African dish has all the flavours you need – poached eggs in an aromatic sweet tomato sauce full of cumin, paprika and suitably herby. I’ve added a few twists of my own to add some extra zing.
I love green veggies. Spinach, kale, broccoli, you name it, I love it! This recipe uses spinach, watercress and rocket but you can add any greens you fancy. Toasted pine nuts stirred through after wilting is a great addition too.
Baking fish in salt is one of the surest way to keep it soft and succulent. I like to use rock salt with a little coriander seed and lemon to create my crust. And don’t be shocked by the amount of salt you need – it’s purely for the crust and you won’t eat any of it.
It’s no secret I love smoked paprika and this recipe is one of my go-to recipes when I’m pushed for time and want to eat something delicious for dinner. I love to add chicken to my skewers but you can skip this and add whatever veggies you like.