Shakshuka

Directions

• Heat the olive oil in a large, lidded frying pan. Add the onions and capsicum and season with salt and pepper. Cook on a medium heat until just softened.
• Add the garlic and cook for a further 2 minutes. Sprinkle in the cumin, paprika and the cayenne pepper. Stir in the tomato paste and cook for a couple more minutes until the paste starts to separate. Add the tomatoes with a splash of water.
• Simmer for 10 minutes, uncovered, until reduced a little. Keep an eye on the texture – you don’t want it runny, but it mustn’t get too dry, either. Add another splash of water if necessary. When the sauce is reduced, stir in the herbs.
• Make 4 small wells in the sauce. Break an egg into a cup and drop carefully into a well, repeat with the remaining eggs. Cook for a few more minutes until the whites are just set and the yolks are still runny.
• Sprinkle over the crumbled feta and serve with fresh sourdough bread.