Turkish sakshuka

Method

Heat olive oil in a large frying pan and sauté finely diced onions and peppers until softened, about 8 minutes. Add minced garlic, cumin seeds, paprika and chilli flakes, stirring for 1 minute until fragrant. Stir in tomato paste and cook for 2 minutes, then add tinned tomatoes with their juice, breaking them up as you stir. Simmer the sauce for 15 minutes until thickened and reduced, seasoning generously with salt and pepper. Make 8 shallow wells in the sauce and crack an egg into each one, then cover and cook for 6-8 minutes until the egg whites are set but yolks remain soft. Scatter fresh coriander and parsley over the top and serve hot with crusty bread for dipping.