Shakshuka is fantastic for serving up as a healthy brunch dish, especially with slices of wholemeal bread or pitta to mop up the juices. For extra spice, stir through a little harissa paste, chilli powder or cayenne pepper if you have it.
- Heat the oil in a medium frying pan and sauté the onions, green chilli and peppers until softened. After 5 minutes, add the sugar, paprika and cumin to the pan and stir.
- Cook for a further 2 minutes, until the peppers have begun to colour and lightly caramelise, then add the tomatoes and season. Simmer for 10 minutes, adding a little water to loosen the mixture if required.
- Make two wells in the sauce with a spoon and break in the eggs. Swirl the whites slightly into the sauce and cook gently for 8 - 10 minutes, until the egg whites are cooked through but the yolks remain a little runny.
- Garnish with a handful of parsley and serve with a dollop of yoghurt and toast or bread to mop up the juices.