Shakshuka with peppers

Ingredients

• 2 tbsp olive oil
• 1 onion, thinly sliced
• 2 red peppers, thinly sliced
• 3 cloves garlic, finely chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 tins chopped tomatoes (400 g each)
• 8 eggs
• salt and black pepper
• ½ tsp chilli flakes · can skip
• 1 bunch fresh parsley or coriander (cilantro), chopped · can skip

Method

1. Warm the oil in a large, deep frying pan with a lid over a medium heat. Cook the onion and peppers for 10 minutes, until soft and sweet.
2. Stir in the garlic, cumin, paprika and chilli flakes, if using, and cook for a minute.
3. Add the tomatoes and simmer for 10 to 12 minutes, until thick enough that a spoon leaves a trail. Season well.
4. Make eight small hollows in the sauce with the back of a spoon and crack an egg into each.
5. Cover and cook over a low heat for 6 to 8 minutes, until the whites are completely set. Cook a few minutes longer for firm yolks, which is the safer choice for young children and during pregnancy.
6. Scatter over the herbs and serve straight from the pan.