Shakshuka

Peel and finely chop the onion. Halve the peppers, remove the stems and seeds, and cut them into 1 cm pieces. Peel and finely slice the garlic. Roughly chop the tomatoes into 2 cm pieces, keeping all the juice. Pick the parsley leaves and chop them coarsely. Cutting everything before you start matters, because once the onion is in the pan the cooking moves quickly.

• onion1
• red bell pepper2
• garlic3 cloves
• tomato800 g
• parsley1 bunch

Heat the olive oil in a wide, deep frying pan or sauté pan, about 28 cm across, over medium heat. Add the onion and peppers and cook, stirring, for 8–10 minutes, until they are soft and just beginning to colour. Add the garlic for the last minute. Do not let the garlic brown, as it turns bitter and flavours the entire sauce.

• olive oil3 tbsp
• onion1
• red bell pepper2
• garlic3 cloves

Stir in the cumin, paprika and chilli flakes and cook for 30 seconds, until fragrant. Add the tomatoes with their juice and a good pinch of salt. Simmer over medium-low heat for 15–20 minutes, stirring now and then, until the sauce is thick and the oil starts to separate at the edges. A spoon dragged across the pan should leave a clear trail. Taste and adjust the salt.

• cumin1 tsp
• paprika2 tsp
• chilli flakes0.5 tsp
• tomato800 g
• saltto taste

With the back of a spoon, make six shallow wells in the sauce and crack an egg into each. Season the eggs with a pinch of salt, cover the pan with a lid and cook over low heat for 6–8 minutes, until the whites are set and the yolks are still soft and glossy. Check after 6 minutes. Scatter the parsley over the top and bring the pan straight to the table.

• egg6
• parsley1 bunch