Shakshuka

Ingredients

Serves 4

• ½ tsp cumin seeds
• 90ml/3 fl.oz light olive oil or vegetable oil
• 2 large onions, sliced
• 2 red and 2 yellow peppers, cut into 2cm strips
• 4 tsp muscovado sugar
• 2 bay leaves
• 6 thyme sprigs, leaves picked and chopped
• 2 tbsp chopped parsley
• 2 tbsp chopped coriander, plus extra to garnish
• 6 ripe tomatoes, roughly chopped
• ½ tsp saffron threads
• Pinch of cayenne pepper
• Up to 250ml/9 fl.oz water
• 8 free-range eggs
• Salt and black pepper

Instructions

1. In a very large pan, dry-roast the cumin seeds on high heat for 2 minutes.
2. Add the oil and onions and sauté for 5 minutes.
3. Add the peppers, sugar and herbs and continue cooking on high heat for 5-10 minutes to get a nice colour.
4. Add the tomatoes, saffron, cayenne and some salt and pepper.
5. Reduce the heat to low and cook for 15 minutes.
6. During the cooking, keep adding water so that the mix has a pasta sauce consistency.
7. Taste and adjust the seasoning.
8. It should be potent and flavorsome. (You can prepare this mix well in advance).
9. Remove the bay leaves.
10. Divide the mixture into 2 frying pans.
11. Place the pepper mixture on a medium heat to warm up and then make four wells at intervals apart in each pan, leaving a covering of vegetables on the bottom of the pan.
12. Break an egg into each well on top of the vegetables.
13. Sprinkle the eggs with salt and cover the pan with lids.
14. Cook on a very gentle heat for 10-12 minutes, or until the eggs are just set.
15. Sprinkle with coriander and serve.
16. Serve accompanied with crusty bread.