Shakshuka

Method

Heat olive oil in a large frying pan and sauté the diced onion until softened, then add minced garlic and cook for 1 minute until fragrant. Stir in the diced red peppers and cook for 5 minutes, then add the tomato purée, tinned tomatoes, and spices, simmering gently for 10 minutes until the sauce thickens. Using the back of a spoon, create 8 small wells in the sauce and crack an egg into each one, seasoning the eggs with salt and pepper. Cover the pan and simmer for 5-7 minutes until the egg whites are set but the yolks remain runny. Scatter crumbled feta cheese and fresh coriander over the top and serve immediately with crusty bread for dipping.