3 slow-cooked breakfast recipes that will warm up cold winter mornings

chopped chilli flakesPreheat 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 on the side.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.

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