Shakshuka

Heat the olive oil in a small frying pan, if you are making a larger quantity, use a larger frying pan.

Add the onions and red pepper, salt & pepper. Cook till just softened.

Add the garlic, cook for a further 2 mins. Sprinkle the cumin powder, tomato puree and cook for a couple of minutes.

Add the fresh tomatoes with a splash of water and simmer uncovered until reduced and thick.

Taste & adjust the salt. Add a splash of water if the mix gets too dry. 6. Add in the fresh coriander & parsley.

Make two wells in the thick sauce & break an egg into each. Cover and cook on low heat until the whites are just set.

Serve with the feta or sundried tomatoes, along with some bread.