AN AVO A DAY…

It’s avocado season! To celebrate, add this fruit (yes, it’s a fruit) to your family’s winter meals.

SHAKSHUKA WITH AVOCADO AND HARISSA YOGHURT

Serves 4 • Preparation time: 10 minutes Cooking time: 30 minutes

• 30ml avocado or olive oil

• 1 red onion, finely chopped

• 1 clove garlic, minced

• 5ml ground turmeric

• 5ml smoked paprika

• 1 red and 1 yellow pepper, diced

• 1 tin (400g) chopped tomatoes • 125ml tomato passata or tomato purée • 100ml water

• 5ml sugar

• 1 avocado, mashed

• 15ml harissa paste

• 250ml Greek-style or plain yoghurt

• 4 eggs

• 1 avocado, peeled and sliced • coriander, to garnish

• flat bread, to serve

1 Heat the oil in a skillet and sauté the onion until soft. Add the garlic and cook for 1 minute. Add the turmeric and smoked paprika and cook for another minute. Add the peppers and sauté for 2 minutes until soft.

2 Add the tin of tomatoes, tomato passata or tomato puree, water and sugar and simmer for 20–25 minutes until thickened.

3 While the sauce cooks, stir the mashed avocado and harissa into the yoghurt. Set aside.

4 Using a large spoon, make four ‘wells’ in the sauce and break an egg into each.

Cover with a lid or a piece of foil and cook over low heat until the whites are cooked through or done to your liking.

5 Top the shakshuka with the avocado-andharissa yoghurt and garnish with avocado slices and coriander. Serve with flat bread.