Shakshuka

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 large red  pepper or roasted red  pepper, chopped
• ¼ teaspoon fine sea salt
• 3 cloves garlic, pressed or minced
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon chilli flakes
• 2 cans crushed tomatoes, preferably fire-roasted
• 2 tablespoons chopped fresh coriander or flat-leaf parsley
• Freshly ground black pepper, to taste
• 5 to 6 large eggs
• 100g crumbled feta

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1. Preheat the oven to 160C (fan). Warm the oil in a large, oven-safe pan (preferably stainless steel) over medium heat. Once shimmering, add the onion, bell pepper, and salt. Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes.
2. Add the garlic, tomato paste, cumin, paprika and chilli flakes. Cook, stirring constantly, until nice and fragrant, 1 to 2 minutes.
3. Pour in the crushed tomatoes with their juices and add the coriander. Stir, and let the mixture come to a simmer. Reduce the heat as necessary to maintain a gentle simmer, and cook for 5 minutes to give the flavours time to meld.
4. Turn off the heat. Taste, and add salt and pepper as necessary. Use the back of a spoon to make wells near the perimeter and crack the eggs directly into them. Gently spoon a bit of the tomato mixture over the whites to help contain the egg. Sprinkle a little salt and pepper over the eggs.
5. Carefully transfer the pan to the oven and bake for 8 to 12 minutes, checking often once you reach 8 minutes. They’re done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. They should still jiggle in the centres when you shimmy the pan. (Keep in mind that they’ll continue cooking after you pull the dish out of the oven.)
6. Using oven mitts transfer the hot pan to a heat-safe surface like the stove. Top with the crumbled feta, fresh coriander leaves, and more red chilli flakes, if desired

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