Shakshuka recipe
 Shakshuka is an incredibly easy baked egg recipe that works just as well for brunch as it does for dinner. Smoky, sweet peppers combine with rich, creamy eggs and tangy yoghurt and salty feta for a completely moreish dish. Each serving provides 462 kcal, 26g protein, 28g carbohydrates (of which 25g sugars), 25g fat (of which 8g saturates), 8.5g fibre and 1.4g salt. 3 tbsp olive oil2 large onions, thinly sliced4 peppers, preferably mixed colours, cut into long slices4 garlic cloves, finely chopped½ tsp cumin seeds½ tsp caraway seeds½ tsp cayenne pepper1 tbsp tomato or red pepper purée2 x 400g tins tomatoes1 small bunch fresh coriander, roughly chopped1 small bunch fresh parsley, roughly chopped8 free-range eggs85g/3oz feta, crumbled8 tbsp thick natural yoghurt or labnehsalt and freshly ground black pepper 3 tbsp olive oil 2 large onions, thinly sliced 4 peppers, preferably mixed colours, cut into long slices 4 garlic cloves, finely chopped ½ tsp cumin seeds ½ tsp caraway seeds ½ tsp cayenne pepper 1 tbsp tomato or red pepper purée 2 x 400g tins tomatoes 1 small bunch fresh coriander, roughly chopped 1 small bunch fresh parsley, roughly chopped 8 free-range eggs 85g/3oz feta, crumbled 8 tbsp thick natural yoghurt or labneh salt and freshly ground black pepper Method Heat the olive oil in a large, lidded frying pan or sauté pan (use the widest pan you have). Add the onions and peppers and season with salt and pepper. Cook on a medium heat until just softened.Add the garlic and cook for a further 2 minutes. Sprinkle in the cumin and caraway seeds and the cayenne pepper. Stir in the tomato or red pepper purée and cook for a couple more minutes until the oil in the paste starts to separate. Add the tomatoes with a splash of water.Simmer for 10 minutes, uncovered, until the volume of liquid has reduced a little. Taste after 5 minutes and add a little sugar if you think the tomatoes need it. Keep an eye on the texture – you don’t want it runny, but it mustn’t get too dry, either. It should have a saucy consistency, add another splash of water if necessary. Stir in the herbs.Make 8 small wells in the sauce. Break an egg into a cup and drop carefully into a well, repeat with the remaining eggs. Cover and cook for 5–8 more minutes or until the whites are just set and the yolks are still runny. Sprinkle over the crumbled feta. Serve with yoghurt or labneh on the side. Heat the olive oil in a large, lidded frying pan or sauté pan (use the widest pan you have). Add the onions and peppers and season with salt and pepper. Cook on a medium heat until just softened. Heat the olive oil in a large, lidded frying pan or sauté pan (use the widest pan you have). Add the onions and peppers and season with salt and pepper. Cook on a medium heat until just softened. Add the garlic and cook for a further 2 minutes. Sprinkle in the cumin and caraway seeds and the cayenne pepper. Add the garlic and cook for a further 2 minutes. Sprinkle in the cumin and caraway seeds and the cayenne pepper. Stir in the tomato or red pepper purée and cook for a couple more minutes until the oil in the paste starts to separate. Add the tomatoes with a splash of water. Stir in the tomato or red pepper purée and cook for a couple more minutes until the oil in the paste starts to separate. Add the tomatoes with a splash of water. Simmer for 10 minutes, uncovered, until the volume of liquid has reduced a little. Taste after 5 minutes and add a little sugar if you think the tomatoes need it. Keep an eye on the texture – you don’t want it runny, but it mustn’t get too dry, either. It should have a saucy consistency, add another splash of water if necessary. Stir in the herbs. Simmer for 10 minutes, uncovered, until the volume of liquid has reduced a little. Taste after 5 minutes and add a little sugar if you think the tomatoes need it. Keep an eye on the texture – you don’t want it runny, but it mustn’t get too dry, either. It should have a saucy consistency, add another splash of water if necessary. Stir in the herbs. Make 8 small wells in the sauce. Break an egg into a cup and drop carefully into a well, repeat with the remaining eggs. Cover and cook for 5–8 more minutes or until the whites are just set and the yolks are still runny. Make 8 small wells in the sauce. Break an egg into a cup and drop carefully into a well, repeat with the remaining eggs. Cover and cook for 5–8 more minutes or until the whites are just set and the yolks are still runny. Sprinkle over the crumbled feta. Serve with yoghurt or labneh on the side. Sprinkle over the crumbled feta. Serve with yoghurt or labneh on the side. Recipe tips It might be difficult to find space for 8 eggs in one large frying pan. At this stage, the sauce can be divided between two pans. If your largest pan doesn't have a lid, you can use a large piece of kitchen foil as a makeshift lid. Add 100g/3½oz kale or rainbow chard when you cook the onions for an extra vegetable boost.