Shakshuka

Directions

1. 1

   Heat the oil in a large frying pan or sauté pan over a medium-high heat, add the onion and chillies (chiles), and cook for 5 minutes, stirring frequently.

2. 2

   Stir in the garlic and cook for about 1 min, or until aromatic.

3. 3

   Add the tomatoes, tomato purée (paste) and 4 tablespoons water, then season with salt and pepper and cook for 2-3 minutes.

4. 4

   Stir in the turmeric, cumin and cayenne pepper and add 150 ml (8 fl oz/1 cup) water.

5. 5

   Bring to a simmer, reduce the heat to low and simmer until saucy, 20-30 minutes.

6. 6

   Stir in a touch more water if needed.

7. 7

   Make 4 spaces in the sauce.

8. 8

   Without breaking the yolks, crack the eggs directly into the pan.

9. 9

   Cover with a lid and cook the eggs to the desired level of yolk runniness, 5-10 minutes.

10. 10

    Serve hot direct from the pan with bread.