Shakshuka

Ingredients

• 3 tbsp Olive oil
• 1 Onion, finely chopped
• 2 Red peppers (bell peppers), deseeded and diced
• 3 Garlic cloves, finely chopped
• 1 tsp Ground cumin
• 1 tsp Sweet paprika
• ½ tsp Chilli flakes
• 800 g (1 lb 12 oz) Canned chopped tomatoes, two 400 g (14 oz) cans
• ¾ tsp Fine salt
• 6 large Eggs
• 50 g (1¾ oz) Feta, crumbled, optional
• 1 small handful Fresh parsley or coriander, chopped

You’ll need: Large deep frying pan with a lid

Method

1. 1

   Soften the vegetables. Warm the oil in a large, deep frying pan with a lid over medium heat. Cook the onion and peppers with a pinch of salt for 10 minutes, until soft.

2. 2

   Add the spices. Stir in the garlic, cumin, paprika and chilli flakes and cook for 1 minute, until fragrant.

3. 3

   Simmer the sauce. Add the tomatoes and salt. Simmer uncovered for 10 to 12 minutes, stirring now and then, until the sauce is thick enough that a spoon leaves a trail.

4. 4

   Add the eggs. Make six wells in the sauce with the back of a spoon and crack an egg into each. Cover and cook over low heat for 6 to 8 minutes, until the whites are completely set. Cook a little longer if you prefer firm yolks.

5. 5

   Serve. Scatter with feta and herbs and bring the pan to the table with bread for mopping.