Shakshuka

Instructions

1. 1

   Cook the base

   Heat olive oil in a large, deep frying pan over medium heat. Add onion and peppers, cook for 7–8 minutes until softened and starting to caramelise.

2. 2

   Add garlic and spices

   Add garlic and all the spices. Stir for 1–2 minutes until fragrant.

3. 3

   Add tomatoes

   Pour in the crushed tomatoes. Season with salt and pepper. Simmer for 10 minutes until the sauce thickens and the flavours meld.

4. 4

   Poach the eggs

   Make small wells in the sauce with a spoon. Crack an egg into each well. Cover the pan and cook over low heat for 5–7 minutes — until the whites are set but the yolks are still runny.

5. 5

   Finish and serve

   Scatter crumbled feta and fresh herbs over the top. Bring the pan straight to the table with crusty bread on the side.