Shakshuka

• 3 tbsp olive oil
• 1 onion, sliced
• 1 red pepper, sliced
• 3 garlic cloves, sliced
• 1 tsp ground cumin
• 1 tsp sweet paprika
• ½ tsp chilli flakes, or 1 tbsp harissa
• 2 × 400g tins chopped tomatoes
• 1 tsp sugar
• Salt
• 6 eggs
• 100g feta, crumbled
• A handful of parsley or coriander

Cook in the oil in a wide, lidded pan over medium heat until soft and sweet.

Stir in the garlic and spices.

Add the tomatoes, sugar and a good pinch of salt. Simmer until thick enough to hold a well.

Make 6 wells and crack an egg into each. Cover and cook gently until the whites are set but the yolks still run.

Scatter with feta and herbs and serve from the pan.