Now if you haven’t eaten this iconic Israeli dish then you are falling behind! This dish is simple to prepare, packed with flavour and hugely satisfying.

Serves 4

Ingredients

2 Tbsp oil

1 onion, finely sliced

1 red pepper, deseeded, sliced into ½ cm slices

6 cloves garlic, sliced thinly

1 tsp ground cumin

½ tsp ground coriander

½ tsp smoked paprika

1 Tbsp tomato paste

1 whole red chilli, pricked

1 400g tin chopped tomatoes (500g fresh tomatoes)

4-8 eggs (depending on if you want 1 or 2 each)

50g feta cheese or yoghurt

Handful coriander or parsley, roughly chopped

Salt and cracked pepper

Method

Add the oil to a suitable sized fry pan which you will also be serving the shakshuka in and heat over a moderate heat. Add the onions, pepper and garlic and cook gently for 5 minutes.

Add the spices and fry for another minute.

Add the tomato paste and tin of tomatoes along with 3 tablespoons water, poke in the red chilli and simmer for 20 minutes or until the sauce is thick and glossy.

Season lightly with salt and pepper.

Make a little indent with the back of a spoon and break in the eggs.

Crumble over a little feta cheese, cover and continue to cook for a further 3-8 minutes or until you get your eggs cooked to your liking.

Sprinkle over the coriander and parsley and serve immediately with plenty of bread.