This gently spiced middle-eastern recipe is a warming, hearty dish for a Winter night.


1 red onion (sliced)
1 red pepper (sliced)
1 courgette (diced)
1 portobello mushroom (sliced)
3 tsp paprika
3 tsp cumin
1 tsp chilli flakes
1 garlic clove (grated)
2 tins of chopped tomatoes
4 eggs
1 tbsp olive oil


1. Sauté the onions with the spices, garlic and olive oil.
2. Add the rest of the vegetables and cook down for around 5-6 minutes on a medium heat.
3. Once cooked, add the chopped tomatoes and simmer until soft.
4. Make indents in the mixture and crack the eggs into the holes.
5. Cover pan until eggs are cooked around 10 minutes on a low heat.

and serve…

Jenna Hope is a nutritionist registered with the Association For Nutrition and  works as a nutrition consultant to individuals at her Marylebone clinic, The Grove Hotel, food and health brands, corporate clients and to the media. She has been featured in publications such as Women’s Health, Harper’s Bazaar, Red magazine, Healthy magazine and The Daily Express. Jenna has also appeared on ITV News and Sky News and is a regular guest on a variety of radio stations. As an avid foodie she is passionate about demonstrating that food should never be boring and should always be enjoyable and nutritious.

Jenna can always be found in the London healthy hangouts or trying out a new exercise class.








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