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    Thursday, 6 September 2018


    How is it September already? No. Really? How? I'm sure it was June about a minute ago - it's almost as if I blinked and completely missed July - and don't even get me started on August? Not that I'm complaining mind, because I bloody love autumn. I love dark evenings and snuggly mornings, big duvets and comforting food - and that's exactly what I've got for you in this post!

    Yep, I've teamed up with one of my favourite coffee brands, Lyons Coffee, to share my absolute go-to breakfast recipe: Shakshuka. It's the perfect 'throw it all in the pan' dish, ideal for those mornings when you stumble downstairs, bleary eyed and looking for something delicious to start the day...
    But first, coffee! If you're anything like me, you can't function without that first, delicious cup of coffee in the morning. Now I'm no coffee snob, but I do appreciate a good cuppa, which is why I adore Lyons Coffee Bags. You'll remember I've used them before and I've been an absolute convert ever since!
    They look just like tea-bags but they actually contain ground coffee. Genius, right! I like to think of it as a step up from Instant but without all the faff of grinding your own coffee beans! Way less mess but absolutely all the premium taste.

    They have a whole range of blends from light & smooth, to rich & full-bodied or Dark & Intense. Plus they work out at just 14p per bag - so they're a bit of steal!
    Now you've got your cuppa sorted - and your head screwed on - you're gonna need something tasty for brekkie, right? This recipe is super simple but super tasty AND you can pretty much tailor it to whatever you've got in the fridge. Couple of courgettes? Throw them in! An aubergine - great! Honestly, there's so many flavour combinations you can make, but this one is my go-to!

    What You'll Need
    2 Eggs
    1 can of tinned tomatoes
    1 red onion, finely diced
    2 cloves of garlic, chopped
    1 red pepper
    1 red chilli (or you can use chilli flakes)
    Handful of mushrooms, sliced
    What You'll Need to Do
    1. Heat a heavy-based frying pan with a little oil and fry off your onion, chilli and garlic until softened
    2. Next add the peppers, mushrooms and jalapeƱos and stir-fry for 2-3 minutes. Meanwhile, heat your oven to 200 degrees.
    3. Add your tinned tomatoes to the pan and give it all a good stir to combine the ingredients
    4. Next make a couple of wells within the mixture and crack an egg into each.
    5. Pop the whole pan into the oven for 3-4 minutes or until the eggs are set.
    5. Take out the oven, being careful to use oven gloves, and serve with a few slices of crusty bread and a nice steaming hot cup of coffee! Absolute perfection!
    You can pick up Lyons Coffee bags from all major supermarkets priced at £2.60 for a box of 18

     * This post was sponsored by Lyons Coffee

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