3WAYS WITH PAPRIKA

PAPRIKA BAKED EGGS Serves 2

Pre-heat the oven to 200ºc/gas mark 6. In an oven-proof frying pan, melt 1tbsp coconut oil and fry ½ diced onion with a pinch of salt for 5 minutes until softened. Add 1 large clove of crushed garlic and cook for another 2 minutes. Stir in 1tsp paprika and ¼ chopped red chilli. After a minute, add a tin of chopped tomatoes and 1tbsp tomato purée. Mix well and leave to simmer for five minutes to thicken. Make a well in the middle, and break in 2 eggs. Put the pan in the oven for 5-8 minutes to bake the eggs. Serve.

PAPRIKA RUB

Mix together 2tbsp smoked paprika, 2 cloves crushed garlic, 1tsp dried parsley, a large pinch of sea salt and 3tbsp olive oil. Mix well and then use to rub into chicken breasts or fish and marinate for an hour in the fridge before cooking.

CHICKPEAS WITH PAPRIKA Serves 4 as a side dish

In a frying pan, melt 1tbsp coconut oil. Gently fry ½ finely diced onion and 1 clove crushed garlic. Add 2tsp paprika with 2 tins drained and rinsed chickpeas and a thinly sliced red chilli. Gently fry until chickpeas are warm through. Season. Serve with fresh parsley.