Shakshuka Recipe

Heat the olive oil in a frying pan that has a lid. Add the red onions, red chili, garlic, and coriander stalks, then soften them for about 5 minutes until they're tender. You want them just translucent, not browned.

Stir in the cherry tomatoes and caster sugar. Let the sauce bubble for 8-10 minutes, stirring occasionally, until it has visibly thickened. This base can be frozen for up to 1 month, if you want to make it ahead.

Using the back of a large spoon, make 4 dips in the hot tomato sauce. Carefully crack an egg into each indentation.

Put the lid on the pan and cook over a low heat for 6-8 minutes, or until the eggs are set to your preference — some like a runny yolk, others prefer them more firm. Scatter with the coriander leaves and top with feta, then serve immediately with crusty bread.