Shakshuka

Shopping list

• 3 tbsp olive oil

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• 1 piece onion — finely chopped

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• 1 piece red bell pepper — deseeded and sliced

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• 4 clove garlic cloves — minced

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• 1 tsp ground cumin

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• 1 tsp sweet paprika

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• 0.5 tsp ground coriander

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• 0.25 tsp cayenne pepper — optional, for heat

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• 800 g tinned chopped tomatoes

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• 1 tbsp tomato purée

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• 1 tsp salt — or to taste

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• 0.5 tsp black pepper

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• 6 piece large eggs

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• 1 bunch fresh coriander or parsley — roughly chopped

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• 50 g feta cheese — crumbled, optional

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Step by step

1. 1

   Heat the olive oil in a large, deep frying pan or wide sauté pan over medium heat. Add the chopped onion and sliced red pepper. Cook for 7– 8 minutes, stirring occasionally, until softened.

2. 2

   Add the minced garlic, cumin, paprika, coriander, and cayenne (if using). Cook for 1 minute, stirring, until fragrant.

3. 3

   Pour in the tinned tomatoes and tomato purée. Stir well and bring to a simmer. Reduce the heat to low and cook for 15 minutes, stirring occasionally, until the sauce thickens. Season with salt and pepper.

4. 4

   Use the back of a spoon to make 6 small wells in the tomato sauce. Crack an egg into each well, being careful not to break the yolks.

5. 5

   Cover the pan with a lid and cook on low heat for 8– 10 minutes, or until the egg whites are set but the yolks are still slightly runny (cook longer if you prefer hard yolks).

6. 6

   Remove from the heat. Scatter over the fresh coriander or parsley and crumbled feta, if using.

7. 7

   Serve immediately, straight from the pan, with warm pitta or crusty bread for dipping.