shakshuka breakfast eggs

These North African-style eggs, poached in a spiced tomato sauce, are hugely popular. Make them and you’ll be the most fashionable dieter in the country. The sauce is cooled by the feta crumbled on top.

Tom Kerridge

Calories: 375 per serving

serves 2 people

1 tsp light olive oil
1 red onion, finely sliced
1 large red pepper, cored, deseeded and diced
1 large green pepper, cored, deseeded and diced
4 garlic cloves, finely sliced
1 tsp ground cumin
½ tsp ground cinnamon
2 tsp hot smoked paprika
2 x 400g tins chopped tomatoes
4 medium free-range eggs
50g half-fat feta
A handful of coriander leaves, roughly chopped

Heat the oil in a medium non-stick frying pan (that has a lid) over a high heat. Add the onion and cook for 2 minutes, then add the peppers and garlic and cook for a further 4 minutes. If the veg begins to stick, add a splash of water.

Stir in the cumin, cinnamon, paprika and a pinch of sea salt and cook, stirring, for about 30 seconds, until the spices become fragrant. Tip in the tinned tomatoes, stir to combine and lower the heat. Simmer for 10-15 minutes until the sauce thickens slightly.

Make four small wells in the tomato sauce for your eggs. Crack an egg into each well and place a lid on top of the frying pan. Leave the eggs to cook for 5 minutes or until the whites are just set. Crumble the feta over the surface and finish with the chopped coriander and a grinding of pepper. Serve straight from the pan.

The Sunday Times, December 31 2017