Shakshuka with Feta and Dill

Method

1. 1

   Soften the vegetables

   Heat the oil in a wide, lidded frying pan over medium heat. Add the onion, peppers and salt, then cook for 10 to 12 minutes, stirring occasionally, until softened and lightly sweet.

2. 2

   Bloom the spices

   Add the garlic, paprika, cumin and chilli flakes. Cook over medium heat for 1 minute, stirring, until fragrant but not browned.

3. 3

   Simmer the sauce

   Add the tomatoes, crushing them with a spoon, and stir in the sugar. Simmer uncovered over medium-low heat for 8 to 10 minutes, until thickened but still saucy, then taste and adjust the salt.

4. 4

   Add the eggs

   Make four wells in the sauce and crack an egg into each. Cover the pan and cook over low heat for 7 to 10 minutes, until the whites are fully set and the yolks are cooked to your preference.

5. 5

   Finish and serve

   Scatter the feta and herbs over the hot shakshuka, then serve straight away with the bread.

Tips

• This makes two hearty portions, with two eggs per person. Use a wide pan so the eggs have room to cook evenly.
• Eggs continue cooking briefly in the hot sauce, so check them early and take the pan off the heat once they reach your preferred doneness.
• Feta is salty, so taste the sauce before adding any extra salt.

Swaps

• Use coriander leaves instead of the dill and parsley.
• Replace the feta with crumbled goat's cheese.
• Use hot paprika instead of sweet paprika for a spicier sauce.

Storing

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a covered pan over low heat until steaming hot; the eggs may become firmer.