Shakshuka

Ingredients

• 4 eggs
• 400 g tinned tomatoes
• 1 red pepper, sliced
• 1 onion, sliced
• 3 garlic cloves, sliced
• 1½ tsp ground cumin
• 1½ tsp smoked paprika
• ½ tsp chilli flakes
• 2 tbsp olive oil
• 80 g feta, crumbled — optional
• parsley, chopped
• salt

Method

1. Soften

   Cook the onion and pepper in olive oil over medium heat until soft and starting to caramelise.

   10 min

2. Bloom the spices

   Add the garlic, cumin, paprika and chilli and fry for a minute until the kitchen smells of it.

3. Reduce the sauce

   Add the tomatoes and salt and simmer until thick enough to hold a trough when you drag a spoon through it. Too loose and the eggs will sink and boil.

   15 min

4. Add the eggs

   Make four wells and crack an egg into each. Cover and cook on low until the whites are just set and the yolks still run.

   8 min

5. Finish

   Scatter over the feta and parsley and take the pan straight to the table with bread.