“For a super-healthy brunch option, opt for this low-fat, nutrient-packed combination of fish, eggs and spinach. Good for you and delicious, it’s a win-win.”

Serves 4

Prep: 15 minutes, plus pressing

Cook: 2 hours

Cooking temperature: high

Ingredients

2 tbsp extra virgin olive oil
1 onion, finely chopped
400g can chopped tomatoes
2–3 roasted red peppers from a jar, drained and chopped
2 garlic cloves, thinly sliced
1 tsp ground cumin
1 tsp cayenne pepper
1 tsp sweet paprika
350g firm tofu
salt and pepper

To serve:

1 avocado, peeled, stoned and sliced
small handful of coriander and flat-leaf parsley
chopped chilli flakes
flatbreads

Method

Preheat the slow cooker if necessary. Put 1 tablespoon of the oil, the onion, tomatoes, red peppers, garlic and spices into the slow cooker and toss until well combined. Season to taste with salt and pepper. Cover with the lid and cook on high for 2 hours until the mixture is slightly reduced. Check and adjust the seasoning.

Meanwhile, drain the tofu well, sit on a sheet of kitchen paper and top with a second piece of kitchen paper. Place a heavy bowl or chopping board on top and leave to press for 20–30 minutes, replacing the sheets of kitchen paper if they become over-saturated in liquid.

Preheat the oven to 200°C, gas mark 6. Cut the tofu into 2.5cm cubes, toss with the remaining tablespoon of oil and season with salt and pepper. Spread out on a baking tray and roast in the oven for 25–30 minutes until golden and crispy.

Serve the shakshuka topped with the roasted tofu and sliced avocado, sprinkled with the chopped herbs and a few chilli flakes, with the warm shop-bought flatbreads or homemade fennel flatbreads (see below) on the side.

Homemade fennel flatbreads

For homemade fennel flatbreads, to serve as an accompaniment, put 200g self-raising flour and ½ teaspoon baking powder in a large bowl. Add 1 teaspoon fennel seeds that have been roughly crushed in a pestle and mortar and a little salt and pepper. Add 2 tablespoons olive oil, then gradually mix in 6–7 tablespoons water to make a soft dough. Cut the dough into 4 pieces, then roll out each piece on a lightly floured surface until it is a rough oval shape a bit bigger than your hand. Cook on preheated griddle pan for 3–4 minutes each side until singed and puffy.

The Slow Cooker Bible: Super Simple Feasts For The Whole Family (£18.99, Octopus Books) is out now

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