Shakshuka with extra eggs

Method

Heat olive oil in a large frying pan and sauté diced onion and garlic until softened, about 3 minutes. Add diced red pepper and cook for a further 2 minutes, then stir in tomato puree, tinned tomatoes, paprika, cumin, salt and pepper. Simmer the sauce for 8–10 minutes until slightly thickened. Create 7 wells in the sauce with the back of a spoon and crack one egg into each well. Cover and cook over medium heat for 6–8 minutes until egg whites are set but yolks remain runny. Garnish with fresh coriander and serve immediately with crusty bread or directly from the pan.