Shakshuka

Eggs poached in a smoky, spiced tomato and pepper sauce. Brunch, lunch or dinner, with bread for mopping.

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 1 red pepper, sliced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chilli flakes
• 400 g tin chopped tomatoes
• 4 eggs
• 60 g feta, crumbled
• 1 handful fresh parsley

Method

1. Heat the oil in a wide, deep pan. Cook the onion and pepper for 8 minutes until soft.
2. Add the garlic and spices and stir for 1 minute until fragrant.
3. Pour in the tomatoes with a pinch of salt. Simmer for 10 minutes until thickened.
4. Make four wells in the sauce and crack in the eggs. Cover and cook for 5 to 7 minutes until the whites are set.
5. Top with feta and parsley and serve with crusty bread.