Last week I was so busy with my middle child leaving primary school that I have barely had time to eat…let alone cook. It’s been an emotional rollercoaster full of cakes, sweets and lots of tears (some of them mine!)
It’s been nice to quietly take stock over the weekend and get myself back on an even keel. It’s only 3 weeks until our summer holiday so it’s back to a healthy diet and exercise for me!
On Saturday, I received this absolutely amazing email from Jenny who has been doing my 7 Day Detox. It was a fabulous email for me to read and reminded me why I love my job so much.
“So I know it’s only day 7 and I haven’t finished yet but I did get on the scales this morning and I’ve already lost over 7 lbs.
I always felt 6 months pregnant and now I have an almost flat stomach and that feels so good!!
Your recipes are absolutely spot on. I did the vegetarian option just because I fancied it. Your recipes are easy, quick and very satisfying and tasty. I have been hungry at times but after meals I am very happy.
I would definitely do this plan again. I haven’t felt massively deprived or craving anything (unless I’m in a cake shop!!!)
So thank you Jacqueline. This has been the Perfect option for me at the perfect time. I am so glad I stumbled upon your book. The five star reviews were very accurate. You should be proud of yourself.”
I loved loved loved this email. It even inspired me to do the 7 Day Detox again myself … and I wrote it! If you’re interested in reading some of the other 5* reviews on Amazon you can have a look here: https://www.amazon.co.uk/dp/0995531854/
Today’s recipe is one of my absolute faves from the 7 Day Detox – Moroccan Spiced Eggs. It’s an unusual dish and so flavoursome. I can’t think of anything more filling and what’s more it has less than 400 calories per serving.
Moroccan Spiced Eggs
SERVES 2 • READY IN 50 MINUTES
1 tsp olive oil
1 shallot, peeled and finely chopped
1 red (bell) pepper, deseeded and finely chopped
1 garlic clove, peeled and finely chopped
1 courgette (zucchini), peeled and finely chopped
1 tbsp tomato puree (paste)
½ tsp mild chilli powder
¼ tsp ground cinnamon
¼ tsp ground cumin
½ tsp salt
1 × 400g (14oz) can chopped tomatoes
1 x 400g (14oz) can chickpeas in water
small handful of flat-leaf parsley (10g (1/3oz)), chopped
4 medium eggs at room temperature
• Heat the oil in a saucepan, add the shallot and red (bell) pepper and fry gently for 5 minutes. Then add the garlic and courgette (zucchini) and cook for another minute or two. Add the tomato puree (paste), spices and salt and stir through.
• Add the chopped tomatoes and chickpeas (soaking liquor and all) and increase the heat to medium. With the lid off the pan, simmer the sauce for 30 minutes – make sure it is gently bubbling throughout and allow it to reduce in volume by about one-third.
• Remove from the heat and stir in the chopped parsley.
• Preheat the oven to 200C/180C fan/350F.
• When you are ready to cook the eggs, bring the tomato sauce up to a gentle simmer and transfer to a small oven-proof dish.
• Crack the eggs on the side of the dish and lower them gently into the stew. Cover with foil and bake in the oven for 10-15 minutes. Serve the concoction in individual bowls with the eggs floating on the top.
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