SHAKSHUKA WITH DATES AND PRESERVED LEMON

SERVES 4 1/4 cup (60ml) extra virgin olive oil 1 large brown onion, thinly sliced 2 garlic cloves, thinly sliced 1/2 tsp cumin seeds 1 red capsicum, seeds removed, cut into 2cm strips 2 long red chillies, seeds removed, thinly sliced 1 tbs brown sugar 2 bay leaves 4 thyme sprigs, leaves picked, chopped 1 tbs each chopped parsley and coriander 2 x 400g cans cherry tomatoes 4 eggs Charred flatbread, to serve

TAHINI YOGHURT (MAKES 125ML)

100g Greek yoghurt 1 tbs tahini Lemon juice, to taste

DATE AND PRESERVED LEMON SALAD

10 medjool dates, pitted, cut into strips 2 preserved lemons, finely chopped 2 green chillies, seeds removed, sliced 1/4 cup loosely packed flat-leaf parsley 1/4 cup (60ml) extra virgin olive oil

For the tahini yoghurt, place all ingredients in a small bowl, season and stir to combine.

Meanwhile, to make the shakshuka, heat oil in a large frypan over high heat. Add onion, garlic and cumin, and cook for 4-5 minutes until onion has softened. Stir in chilli, sugar and herbs, and cook for a further 5-10 minutes. Add tomatoes and season. Cook, stirring, for 12-15 minutes until thickened. Discard bay leaves.

Make 4 gaps in shakshuka mixture and crack an egg into each, sprinkle with sea salt, cover with a lid and cook on a low heat for 4-5 minutes until eggs are just set.

For the salad combine all ingredients in a large bowl and mix to combine.

Scatter parsley over shakshuka and serve with tahini yoghurt, flatbread and salad.