Shakshuka

Serves 2–3 2 tbsp olive oil 1 onion, diced 1 red pepper, diced 3 garlic cloves, minced 1 tsp ground cumin 1 tsp smoked paprika 1 can (400 g) chopped tomatoes 4–6 eggs Salt, pepper, fresh parsley or coriander Feta (optional)

1. Fry onion and pepper in the olive oil for 6–8 minutes until soft. 2. Add garlic, cumin and paprika and stir for one minute. 3. Pour in the tomatoes, season and simmer for 10 minutes until thick. 4. Make small wells in the sauce and crack in the eggs. Cover and cook for 5–7 minutes, until the whites are set but the yolks still wobble. 5. Scatter with herbs and feta and serve straight from the pan (with bread, if you don't need it gluten-free).