Shakshuka Breakfast with Falafels

Gently fry the onion in the oil over a medium/low heat without colouring until softened for approximately 5-7 minutes.

Add the garlic and spices and cook for a further 2-3 minutes. Stir in the tomatoes, bring to the boil then simmer but rapidly for 20-25 minutes adding more water if necessary.

Add the tomato puree, stock, a pinch of salt and pepper and a pinch of sugar to taste. Continue to cook for a further 5 minutes. This can be made in advance, or even the day before and reheated. Stir in half of the fresh herbs.

Preheat the oven and cook the Cauldron Falafels as per pack instructions and in the meantime, warm the spicy tomato sauce, gently crack the eggs and drop them into the sauce to poach.

Cover the pan and cook on low for 12-14 minutes until the eggs are cooked.

Place the cooked falafels into the sauce alongside the eggs, scatter with the remaining herbs and enjoy with flatbreads, cucumber and a drizzle of tahini.