A tomato-based breakfast sauce with a kick and burst of flavor introduced by the harissa paste and lemon added. This will be your next obsession. It is easy to make and also great for meal prepping. The recipe can easily be made vegan by substituting the butter for vegan butter, and you can enjoy it on the toast without the eggs. Ingredients: 400g Mushrooms 1 tbsp (15ml) of odourless coconut oil 1 tbsp (14g) of Flora Vegan 60% Fat Spread 500g Salt and pepper to taste (½ tsp (3.5g) Salt and ½ tsp (1g) Pepper) 3 tbsp (48g) harissa paste ½ tbsp (8ml) lemons juice 1 tbsp (9g) crushed garlic 1 punnet cherry tomatoes (250g) 4 large eggs Sliced seeded Whole Wheat Brown Bread 𝘝𝘦𝘨𝘦𝘵𝘢𝘳𝘪𝘢𝘯