Mother’s Day and breakfast go hand in hand so make sure you make your mom a morning feast fit for a queen, and what better way to show your love than by adding an avo – a source of nutrients and absolutely delicious.

If you’re a bit nervous about your cooking skills, smashed avo on toast, with the zing of lemon, chilli and fresh coriander is always a winner. For those feeling a bit more adventurous, why not prepare your mother an avo shakshuka with avocado harissa yoghurt.

This one-pan meal easily feeds a family of four and goes down well with a couple of slices of toasted ciabatta. Better yet, this meal doesn’t use up too many pots and pans, so fewer dishes to wash at the end of the meal.

Why you should add an avo

Don’t forget to add the avos because they are a nutrient-dense food consisting of a unique combination of dietary fibre, healthy fats, and vitamins and minerals such as potassium, magnesium, vitamin E, vitamin K and folate, all-important as part of a healthy diet. Local avos are in season now, so no matter what mom is getting for breakfast, add an avo.

Avocado Shakshuka with Harissa Avocado Yoghurt

Serves 4
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Ingredients:

• 30 ml avocado oil or olive oil
• 1 red onion, finely chopped
• 1 clove garlic, minced
• 5 ml ground turmeric
• 5 ml smoked paprika
• 1 red and 1 yellow pepper, diced
• 1 x 400 g tin chopped tomato
• 125 ml tomato passata or tomato puree
• 100 ml water
• 5 ml sugar
• 4 eggs
• 1 avocado, peeled and sliced

For the avocado and harissa yoghurt:

• 250 ml Greek-style or plain yoghurt
• 1 avocado, smashed
• 1 tablespoon harissa paste
• Coriander to garnish
• Flatbread to serve

Method:

1. Heat the oil in a skillet and sauté the onion until soft. Add the garlic and cook for 1 minute. Add the smoked paprika and turmeric and cook for a further 1 minute. Add the peppers and sauté for 2 minutes until softened.
2. Add the chopped tomato passata or tomato puree, water and sugar and simmer for 20-25 minutes until thickened. While the tomato sauce is cooking make the harissa yoghurt by stirring the harissa through the yoghurt and set aside until serving.
3. Cook the eggs in the sauce by making indentations in the tomato ragout and gently break an egg into each hollow. Cover with a lid or a piece of foil and cook over low heat until the whites are cooked through or done to your liking.
4. To serve top with the sliced avocado and harissa yoghurt, garnish with coriander and avocado slices.

For further information and avo recipes, visit www.avocado.co.za.