Cherry Tomato Shakshuka

1. Start by cutting the aubergine into bite size pieces and place them onto a lined baking tray. Sprinkle with a little salt and preheat your oven to 200C. Once fully preheated, drizzle the aubergine pieces with oil and roast them in the oven for 15-20 minutes or until golden.
2. In a large skillet, heat the olive oil and sauté the onion and celery for 4-5 minutes over high heat, or until they begin to caramelise. Add in the diced red pepper and season with salt.
3. Stir through the grated garlic and reduce the heat to low/medium. Add 2 tablespoons of the Mr Organic Flavour Paste and 1 teaspoon smoked paprika powder, then pour in 2 tins of cherry tomatoes. 
4. Cook over low/medium heat until the liquid reduces and season to taste with salt and pepper. Lastly, stir through a handful of kale and cook for 4-5 minutes or until the kale is softened. Remove from the heat and stir through the roasted aubergine.
5. To serve, garnish with a dollop of coconut yoghurt and fresh coriander, then serve alongside freshly toasted bread to dip into the shakshuka.

Chef’s tip: This shakshuka is divine when served with fresh avocado slices on top to add some healthy fats to this wholesome breakfast!