Chakchouka

(SERVES 4)

• 2 onions, chopped
• 2 garlic cloves, crushed
• 40 g/1 ½ oz/3 tbsp low-fat spread
• 1 small cauliflower, cut into florets
• 1 green (bell) pepper, diced
• 450 g/1 1b tomatoes, skinned and chopped
• 60 ml/tbsp water
• Salt and freshly ground black pepper
• 10 ml/2 tsp paprika
• 1.5 ml/ ¼ tsp chilli powder
• 1.5 ml/ ¼ tsp ground cumin
• 4 eggs
• Chopped parsley

To serve:

• 1 small wholemeal baguette

Fry (sauté) the onions and garlic in the low-fat spread in a large frying pan (skillet) for 2 minutes until slightly softened. Add the cauliflower, broccoli, green pepper, tomatoes, water, a little salt and pepper, the paprika, chilli and cumin. Cover and simmer for 20 minutes or until the vegetables are tender and bathed in sauce, stirring from time to time. Make four `wells` in the mixture and break an egg into each. Cover and continue cooking for about 5 minutes or until the eggs are set. Alternatively, stir the mixture to break the eggs are set. Alternatively, stir the mixture to break the eggs up during cooking. Sprinkle with parsley and serve straight from the pan with the wholemeal bread.