North African recipes: Shakshuka

Ingredients

3 tbsp olive oil

2 substantial onions, meagerly cut

2 red peppers, cut into long cuts

2 green peppers, cut into long cuts

4 garlic cloves, finely cleaved

½ tsp cumin seeds

½ tsp caraway seeds

½ tsp cayenne pepper

1 tbsp tomato or red pepper purée

2 x 400g tins tomatoes

1 little pack crisp coriander, roughly chopped

1 little pack crisp parsley, roughly chopped

8 free-range eggs

85g/3oz feta, crumbled

8 tbsp thick common yogurt or labneh

salt and freshly ground black pepper

Method

Warmth the olive oil in a vast, lidded skillet. Include the onions and peppers and season with salt and pepper. Cook on a medium warmth until the point that simply mollified. Include the garlic and cook for a further 2 minutes. Sprinkle in the cumin and caraway seeds and the cayenne pepper. Mix in the tomato or red pepper purée and cook for a couple more minutes until the point when the glue begins to independent. Include the tomatoes with a sprinkle of water.

Stew for 10 minutes, revealed, until decreased a bit. Taste following 5 minutes and include a little sugar in the event that you think the tomatoes require it. Watch out for the surface – you don't need it runny, yet it mustn't get excessively dry, either. Include another sprinkle of water if important. At the point when the sauce is lessened, blend in the herbs.

Make 8 little wells in the sauce. Break an egg into a glass and drop precisely into a well, rehash with the rest of the eggs. Cook for a couple of more minutes until the point that the whites are simply set and the yolks are as yet runny. Sprinkle over the disintegrated feta. Present with yogurt or labneh as an afterthought