Have you ever considered using your slow cooker to cook your breakfast in advance? Let us show you how with this flavour-packed shakshuka!
SERVES 4 // COOKING TIME 1 hour
Olive oil, to caramelise
4 spring onions, chopped
1 clove garlic, peeled and chopped
1 tsp cumin
1 tsp dried origanum
3 cups baby spinach
⅓ cup frozen peas
Salt and pepper
4 large eggs
10g mint, chopped
⅓ cup feta
1. Heat the olive oil in the slow cooker. Add spring onions and garlic, and cook on medium heat for 20 minutes until caramelised.
2. Add cumin, origanum, spinach and peas. Season, then simmer on medium heat with the lid on, until the spinach has wilted.
3. Crack eggs into the slow cooker and cook for 10 minutes, covered.
4. To serve, sprinkle mint and crumble feta over the shakshuka.