Roast carrot shakshuka

Shakshuka is a North African and Middle Eastern dish of eggs baked in a rich tomato sauce.

Serves 4

• Ready in 40 mins

4 carrots, cut in half lengthways

1tbsp olive oil

2tsp dried thyme

2 onions, finely chopped

2 cloves garlic, peeled and finely chopped

1tsp harissa

1tsp ground cinnamon

2tbsp tomato puree

400g tin chopped tomatoes

400g tin black beans, drained

1tbsp maple syrup

2tbsp balsamic vinegar

4 eggs

50g (13/4oz) cherry tomatoes, halved Large handful torn basil leaves 1 Heat the oven to 200C/gas 6. Place the carrots on a baking tray, drizzle with ½tbsp olive oil, season with salt, pepper and 1tsp dried thyme. Cook in the oven for 15 mins, stirring half way through.

2 Meanwhile, in a large saucepan, heat ½tbsp oil, then add the chopped onion and garlic and cook for 5 mins, then add the harissa, ground cinnamon, 1tsp dried thyme and cook for a further 1 min. Add the tomato puree, chopped tomatoes, the black beans, maple syrup and balsamic vinegar, along with salt and pepper. Bring to the boil, then reduce to a simmer for 20 mins, before removing from the heat.

3 Stir half of the basil through, then pour the sauce into a large ovenproof dish or pan. Use the back of a serving spoon to create four egg-sized dips in each quarter of the dish or pan. Crack the eggs one at a time into each of the dips, then add the carrots and tomatoes on top. Return to the oven and bake for 10-15 mins until the egg whites are set and yolks are firm. Top with the remaining basil.

Per serving: 400 cals, 6g fat, 1g sat fat, 55g carbs

TIP Harissa is a Tunisian hot chilli paste made with aromatic spices – you can buy it in most major supermarkets