Chakchouka

1. Heat the oil in a large cast iron skillet or lidded sauté pan over medium-high heat. Add the onion and cook for 2 to 3 minutes until softened, then add the peppers and garlic and cook for another 3 to 5 minutes.
2. Add the tomatoes, cumin, paprika, salt and chilli powder, stir well and bring to a simmer. Turn down to medium-low and let it bubble, uncovered, for 10 to 15 minutes until thickened, tasting and adjusting the salt and spice as you go.
3. With the back of a spoon, make four hollows in the sauce and crack an egg into each.
4. Cover and simmer for 5 to 7 minutes until the eggs have set.
5. Serve straight away with crusty bread or pita.

Tips from the ZestyPlate Kitchen

• Cook the peppers and onion down until they are really soft, which builds a sweet, mellow base.
• Let the tomato sauce reduce and thicken before the eggs go in, or it will be watery around them.
• Press proper hollows into the sauce for each egg so the whites settle in and set.
• Put the lid on and keep the heat gentle so the whites firm up while the yolks stay loose.