Shakshuka recipe – a north African dish. Some add preserved lemon, others feta, and the herbs and spices vary. Whatever you do, it’s ideal for brunch
½ tsp cumin seeds
2 tbsp olive oil
1 large onion, peeled and sliced
1 red and 1 yellow peppers, cored and cut into 2cm strips
4 tsp muscovado sugar (optional)
2 bay leaves
4 sprigs thyme, picked and chopped
2 tbsp flat-leaf parsley, chopped
1 bunch fresh coriander, chopped
6 ripe tomatoes, roughly chopped
½ tsp saffron strands (optional)
Pinch of cayenne pepper
Salt and pepper
Up to 250ml water
4 free-range eggs
In a large, flat, pan, dry-roast the cumin on high heat for two minutes.
Add the oil and sauté the onions for two minutes.
Add the peppers, sugar, bay leaves, thyme, parsley and two tablespoons of coriander, and stir, cooking on a high heat for 5 minutes.
Add the tomatoes, saffron, cayenne, salt and pepper. Cook on low heat for 15 minutes, adding enough water to keep it the consistency of a pasta sauce. Taste and adjust the seasoning as and when needed. It should be potent and flavoursome.
TIP: You can prepare this mix in advance
Break the eggs into the pan, pouring into gaps in the mixture. Sprinkle with salt, cover and cook very gently for 10-15 minutes, until the egg just sets.
Sprinkle with fresh coriander and serve with chunky white bread.