Shakshuka

Method4 steps · about 25 min

1. 1

   Step 1: Peel and chop both red onions (2), deseed and finely chop the chilli, and peel and slice the garlic clove (1). Wash the small coriander bunch and chop its stalks and leaves separately, reserving all the leaves. Heat all the olive oil (1 tbsp) in a lidded frying pan and soften the onions, chilli, garlic and only the coriander stalks for five minutes.

   Soften onion, chilli, garlic and coriander stalks · 5 minUses 1 tbsp olive oil · 2 red onions, peeled and chopped · 1 red chilli, deseeded and finely chopped · 1 garlic clove, peeled and sliced · Only the chopped coriander stalks; keep the leaves for serving

2. 2

   Step 2: Add all the canned cherry tomatoes (800 g) and their juices to the softened aromatic pan, together with only the teaspoon caster sugar (1 tsp). Bubble for eight to ten minutes until the sauce is thick enough to hold egg wells. For a make-ahead sauce, stop before adding eggs, cool promptly and freeze the sauce for up to one month; thaw in the refrigerator and reheat thoroughly before continuing.

   Reduce tomato sauce until thick · 10 minUses The complete softened aromatic pan · 800 g canned cherry tomatoes, with their juices · 1 tsp caster sugar

3. 3

   Step 3: Make four dips in the thick cooked sauce with the back of a spoon. Crack one egg into each well, cover and cook over low heat for six to eight minutes until the eggs are cooked through, with set whites and yolks. Check the egg centres reach 71 °C /160 °F, continuing gently if needed.

   Cook the four eggs covered · 8 minUses All thick cooked sauce · 4 eggs

4. 4

   Step 4: Scatter all the reserved coriander leaves over the finished eggs. Crumble over the optional feta if selected, then serve as two portions with the optional ready-made crusty bread alongside.

   Uses The complete finished egg-and-sauce pan · All reserved coriander leaves · Feta cheese to crumble over, as desired, optional · Ready-made crusty bread for serving, as desired