Shakshuka

Begin by heating the olive oil in a frying pan fitted with a lid over medium heat. Add the chopped red onions, finely chopped red chilli, minced garlic, and chopped coriander stalks to the pan. Gently soften these aromatics for about 5 minutes, stirring occasionally, until they become tender and fragrant. This step develops the foundational flavors that make the sauce irresistible. Next, incorporate the vibrant cherry tomatoes along with a tablespoon of caster sugar into the pan. Stir everything together, then allow the mixture to bubble gently for 8 to 10 minutes. During this time, the tomatoes will break down and the sauce will thicken and intensify in flavor. Keep an eye on it to prevent sticking and stir occasionally. Using the back of a large spoon, carefully carve out four shallow wells in the thickened tomato sauce. Crack one egg into each well, making sure to keep the yolks intact for that delightful creaminess. Cover the pan with the lid and cook over low heat for 6 to 8 minutes, or until the eggs are cooked to your preferred doneness—soft and runny yolks are recommended to soak up all the rich sauce. Once cooked, scatter fresh coriander leaves over the dish for a burst of herbal freshness. Serve your Shakshuka hot, accompanied by crusty bread to scoop up the sauce and eggs. For an added touch, sprinkle a little feta over the top, which complements the acidity of the tomatoes beautifully. Tip: This dish can be made in advance; allow it to cool and freeze for up to one month. Reheat gently on the stove before serving. To adjust the spice level, vary the amount of chilli to suit your taste.