Shakshuka

Ingredients

4 free-range eggs

4 peppers (a mix of colours if possible), sliced into strips

2 onions, thinly sliced

3 x 400g tins chopped tomatoes

4 garlic cloves, finely chopped

A medium bunch of fresh coriander, chopped

A small bunch of fresh parsley, chopped

85g feta cheese, crumbled

8 tbsp thick yoghurt or labneh

3 tbsp olive oil

3 tsp tomato or red pepper purée

½ tsp ground cumin seeds

½ tsp caraway seeds

½ tsp cayenne pepper (adjust to taste)

A small pinch of sugar (optional)

Salt and freshly ground black pepper

Method

1. Put a wide frying pan or sauté pan on medium heat and add the olive oil. Once warm, throw in the onions and peppers. Season lightly with salt and pepper and cook until they soften and start to colour.
2. Stir through the garlic and let it cook for another minute. Add the cumin, caraway, and cayenne, giving everything a quick stir so the spices release their aroma.
3. Mix in the purée and cook for a minute or two, then add the tinned tomatoes along with a splash of water.
4. Let the sauce bubble away uncovered for about 10 minutes, stirring now and then. You want it thick but still saucy — if it looks too dry, add a little extra water. Taste halfway through; if the tomatoes are sharp, a pinch of sugar will balance them out. Fold in the fresh herbs towards the end.
5. Make 6 small gaps in the sauce with a spoon. Crack the eggs one by one into a cup, then gently slide each into a gap. Pop on the lid and cook for 5–8 minutes, until the whites are set and the yolks are still soft.
6. Sprinkle over the feta and serve straight away with a dollop of yoghurt or labneh on the side.

Serving suggestion

Best enjoyed with warm bread — flatbreads or crusty sourdough are perfect for mopping up the rich sauce and runny yolks.