Shakshuka Recipe

Take a large, shallow pan (one for which you have a lid) and place it over a medium heat. Add the oil, and when hot, add the onion. Lower the heat a little and cook the onion, stirring, until softened and golden, then add the peppers. Continue to cook until the pepper strips have also softened, then add the garlic, cumin seeds, paprika and cayenne pepper and stir them in, cooking for another minute or two.

Next, tip in the tomatoes and add the sugar and lemon juice. Stir well, then increase the heat to bring the pan up to a boil, then turn the heat back down again and simmer for half an hour, stirring occasionally. Check the seasoning, adjusting with salt and pepper to suit your taste. When the sauce has had its cooking time, make four (or eight) indentations in it and gently break an egg into each one. Turn the heat down as low as it will go, then put the lid on the pan and cook for about 10 minutes, or until the eggs are just set. To serve, sprinkle over the chopped coriander, then take the hot pan to the table with four bowls and your favourite bread for diners to help themselves.