Shakshuka

Step 1

Heat the oil in a non-stick frying pan over medium-low heat. Cook onion for 3 minutes or until soft. Stir in capsicum, garlic and fresh chilli for 5 minutes or until soft. Stir in paprika, cumin, ground coriander, dried chilli flakes and sugar for 1 minute or until aromatic. Season.

Step 2

Add the tomato. Cook, stirring often, for 15 minutes or until mixture thickens slightly. Remove from heat. Use the back of a spoon to make 4 large, evenly spaced indents in the mixture. Crack an egg into each indent (see note).

Step 3

Reduce heat to low. Cover and cook for 7-8 minutes for soft yolks or until cooked to your liking.