Shakshuka

• 4 eggs
• 1 can chopped tomatoes
• 1 red pepper
• 1 onion
• 2 garlic cloves
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp chilli flakes
• Fresh parsley
• Crusty bread to serve

1. 1

   Finely dice the onion and red pepper. Mince the garlic.

2. 2

   Heat olive oil in a wide, heavy pan over medium heat. Cook the onion and pepper 6–7 min until very soft.

3. 3

   Add the garlic, cumin, smoked paprika, and chilli flakes. Stir and cook 1–2 min until intensely fragrant.

4. 4

   Pour in the chopped tomatoes and season generously with salt and pepper. Simmer 8–10 min, stirring occasionally, until the sauce has thickened and the raw taste has cooked out.

5. 5

   Make 4 wells in the sauce using the back of a spoon. Crack an egg into each well. Cover the pan with a lid.

6. 6

   Cook over medium-low heat for 5–8 min: 5 min for runny yolks, 8 min for set yolks. The whites should be completely opaque.

7. 7

   Scatter with fresh parsley and serve straight from the pan with crusty bread for dipping.