Shakshouka

SHAKSHOUKA or shakshuka is a dish of eggs poached in a sauce of tomatoes, chilli peppers and onions, often spiced with cumin.

The egg-and-vegetable base is of Libyan, Egyptian, Tunisian, Algerian and Moroccan origin and is now popular among many ethnic groups of the Middle East and North Africa. 2 tbsp olive oil 2 tbsp harissa paste (see page for recipe), or shop-bought 2 tsp tomato purée 2 large red peppers, cut into 0.5cm dice 4 garlic cloves, finely chopped 1 tsp ground cumin Pinch of saffron 5 large, very ripe tomatoes, chopped; tinned are also fine 4 medium free-range eggs plus 4 egg yolks 1 tsp of chopped coriander or chives Heat the olive oil in a large frying pan over medium heat and add the harissa, tomato paste, peppers, garlic, cumin and 3/4 teaspoon salt.

Stir and cook over medium heat for about eight minutes to allow the peppers to soften.

Add the tomatoes and saffron, bring to a gentle simmer and cook for a further 10 minutes until you have quite a thick sauce. Taste for seasoning. Make eight little dips in the sauce.

Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks.

Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still runny.

(You can cover the pan with a lid if you wish to hasten the process).

Remove from the heat and leave for a couple of minutes to settle.

Garnish with chives or coriander.

Then spoon into individual plates and serve with the labneh or yoghurt, bread and rocket.