Shakshuka I

1. Heat the olive oil in a wide deep skillet over medium heat. Add the chopped onion and diced red bell pepper and cook for 8 to 10 minutes, stirring occasionally, until softened and beginning to caramelize.
2. Stir in the garlic, chopped chile, sweet paprika and cumin and cook for about 1 minute, until fragrant, being careful not to scorch the spices.
3. Add the diced tomatoes and tomato paste, season with salt and black pepper, and stir well to combine.
4. Simmer the sauce uncovered for 12 to 15 minutes, stirring now and then, until it thickens and the tomatoes break down into a rich, jammy base. Taste and adjust the seasoning.
5. Use the back of a spoon to make four shallow wells in the sauce, then crack one egg into each well.
6. Cover the pan and cook over low heat for 6 to 10 minutes, until the egg whites are fully set but the yolks are still runny; for food safety cook to firmer yolks if serving to young children, the elderly, pregnant people or anyone with a weakened immune system.
7. Scatter the chopped cilantro over the top, finish with a grind of black pepper, and serve straight from the pan with warm crusty bread or pita for scooping.

You'll use: Frying pan / skillet · Pan · Saucepan