SHAKSHUKA

3 5 MINS

SERVES 4

For the shakshuka

— 2 tbsp olive oil

— 1 onion, roughly chopped

— 1 red pepper, deseeded and roughly chopped

— 2 garlic cloves, crushed — 6 salad tomatoes, finely chopped

— 2 tbsp tomato purée — 2 tsp smoked paprika — 4 eggs

— a handful of parsley leaves, finely chopped

For the toast

— 4 slices of sourdough — 120g grated mozzarella — 2 tsp za’atar

Heat the oil in a large non-stick frying pan over a medium heat. Use the largest gas ring for this to get the most even heat. Add the onion and pepper and cook, stirring occasionally, for 6-8 minutes until soft and a little golden. Add the garlic, mix well and cook, stirring, for 10 seconds until fragrant.

Tip the tomatoes into the pan and add the tomato purée, smoked paprika, a good pinch of salt and pepper. Mix well. Cook, stirring occasionally, for 10-12 minutes or until the tomatoes have broken down into a sauce.

Using the back of a spoon, make four wells in the tomato sauce and crack an egg into each one. Season with salt and pepper and cook for 6-8 minutes until set. I muddle the whites into the tomato sauce using a teaspoon to help them set and keep the yolks runny.

While the eggs cook, preheat the grill to high.

Toast the bread in a toaster, then pop on to a grill rack. Top with cheese and grill for 1-2 minutes until it is bubbling. Scatter over the za’atar and serve the toasts immediately with the shakshuka, topped with parsley.