Shakshuka

Shakshuka is proof that breakfast doesn’t need to be complicated to be spectacular. A deeply savoury tomato-pepper sauce, eggs cracked straight in, and bread for scooping — that’s the whole dish, and it’s perfect.

Ingredients

• 1 onion, diced; 1 red bell pepper, sliced
• 3 garlic cloves, minced
• 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp chilli flakes
• 800g canned chopped tomatoes
• 5–6 eggs
• 60g feta, crumbled; fresh coriander or parsley
• Olive oil; salt; crusty bread, to serve

Instructions

1. Soften the onion and pepper in olive oil with a pinch of salt, 8 minutes. Add garlic and spices; cook 1 minute until fragrant.
2. Pour in the tomatoes, season, and simmer 10 minutes until thick enough that a spoon leaves a trail.
3. Make wells with the back of a spoon and crack an egg into each. Cover and cook 5–7 minutes until the whites are set but the yolks still wobble.
4. Scatter with feta and herbs. Serve straight from the pan with bread.

Club tip

Carryover heat keeps cooking the eggs off the stove — pull the pan when the whites are just set and the yolks look slightly underdone.