Shakshuka

Ingredients

• 800 g tinned plum tomatoes
• 2 pieces red bell peppers, sliced
• 1 pieces onion, sliced
• 4 pieces garlic cloves, sliced
• 6 pieces eggs
• 2 tsp ground cumin
• 2 tsp sweet paprika
• 1 tbsp harissa
• 3 tbsp olive oil
• 100 g feta, crumbled
• 20 g coriander, chopped

Steps

1. 1
   Soften the onion and peppers in the olive oil over medium heat for 12 minutes until sweet and collapsing.
2. 2
   Add the garlic, cumin and paprika and cook 1 minute until fragrant.
3. 3
   Stir in the harissa and the tomatoes, crushing them with a spoon.
4. 4
   Simmer 20 minutes until thick enough that a spoon dragged through leaves a trail. A watery base will not hold the eggs.
5. 5
   Season, then make six wells in the sauce with the back of a spoon.
6. 6
   Crack an egg into each well, cover the pan, and cook 6-8 minutes until the whites are set but the yolks still run.
7. 7
   Scatter with feta and coriander and serve straight from the pan with flatbread.