Ingredients

• 1 medium broccoli
• 2 medium zucchini
• 1 onion
• 4 cloves of garlic
• 1 liter (34fl oz.) of beef or chicken stock (water or vegetable stock works)
• 1 tsp of sea salt
• 1 tsp of ground cumin
• 1/2 can or 120ml of full fat coconut milk or 6 tbsp of coconut cream
• 1 tbsp of olive oil

Directions

1. Chop the onion, broccoli, zucchini, and garlic cloves.

2. Place the olive oil in a deep pan and sweat the onion and crushed garlic for about 5 minutes on medium heat.

3. Add the chopped broccoli, zucchini as well as the salt and pepper. Cook on medium for about 5 minutes sitting the vegetables around.

4. Add the beef/chicken stock or water and cover. Cook on medium heat for about 30 minutes. Switch the heat off and let it cool down for 5 to 10 minutes.

5. Add the coconut milk and cumin and blend.
   It is ready!

Storage Tips

This keeps well in the fridge for up to 5 days

Ingredients

• 1 2/3 cup or 400g of chopped tomatoes (1 can)
• 4 eggs
• 1 chopped fresh or frozen onion
• 1 tbsp of garlic purée (or 2 crushed garlic cloves)
• 1 tsp of paprika
• 1 tsp of ground cumin
• 1 tsp of turmeric
• 1 tsp of sea salt
• 1/2 tsp of ground pepper
• 1 tbsp of fresh coriander to decorate
• 1 tbsp of olive oil

Directions

1. Fry the onions and garlic with the olive oil in a pan on medium heat for about 5 minutes until the onions are soft and a good amount of moisture has come out of them.

2. Add the chopped tomatoes, spices, and salt.

3. Cook on medium heat for a further 5 minutes.

4. Crack the eggs in, and cover, leaving an opening for the excess water to evaporate. Cook for another 5 minutes.

5. Decorate with the chopped herbs.

6. Serve and enjoy! Ps: you can use chives or parsley instead of coriander. Dried chives work great too if you don’t have fresh herbs.

Storage Tips

Consume immediately.