Classic Shakshuka

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 red pepper, diced
• 3 cloves garlic, crushed
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1/2 tsp chilli flakes
• 2 x 400g tins chopped tomatoes
• 1 tsp caster sugar
• 6 medium eggs
• 100g feta, crumbled (suitable for vegetarians)
• 2 tbsp chopped fresh parsley
• Warm flatbreads or crusty bread, to serve
• Salt and black pepper to taste

Method

1. Heat the oil in a large, deep frying pan with a lid over a medium heat. Cook the onion and pepper for 5 minutes until soft.

2. Add the garlic, cumin, paprika and chilli flakes and cook for 1 minute.

3. Pour in the tomatoes, add the sugar and season. Simmer for 6 minutes until thickened.

4. Make six wells in the sauce and crack an egg into each. Cover and cook for 4 to 5 minutes until the whites are set but the yolks are still soft.

5. Scatter with feta and parsley and serve straight from the pan with bread.