Shakshuka
This makes a great breakfast or brunch, served with crusty bread to mop up all of the great flavours.  Normally made with tomatoes, this Shakshuka uses yoghurt instead for added protein and a rich creamy texture.

Serves 1

1 tbsp extra virgin olive oil
¼ tsp chilli flakes
¼ tsp smoked paprika
150g high protein natural l yoghurt
1 clove garlic, crushed
juice of ½ lime
2 eggs
½ tbsp pistachio nuts, chopped
handful fresh herbs

  • Gently heat the olive oil, chilli flakes and paprika in a small pan over a gently heat until lightly sizzling. Pour into a small bowl and leave to cool.
  • Mix together the yoghurt, garlic and lime juice. Spoon onto a plate or shallow bowl.
  • Poach the eggs in boiling water for 3 minutes. Using a slotted spoon, remove the eggs from the water and drain on kitchen paper before placing them on top of the yoghurt.
  • Spoon over the chilli oil then sprinkle with the chopped pistachios and herbs to serve(Recipe and photo by Joy Skipper @thejoyfulskipper)

Recent Posts

CAFFEINE – Are we overthinking it?

CAFFEINE – Are we overthinking it?

Caffeine is in coffee, tea, chocolate, energy drinks, painkillers and now even some cosmetics.  Given most of us are partial to a daily hot tipple, let’s look at its effects. It will depend on our personal tolerance level, but first thing in the morning a dose of...

read more

NO…WAIT…DON’T GO!

If you join the mailing list, then Annie will be able to shower you with words of wisdom, healthy tips, workouts and 'money off' news about BLAST. She won’t inundate. Only educate.

You Have Successfully Subscribed! Please Check Your Email.