Shakshuka

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C / 400°F / Gas Mark 6.

Step 2

Toast the caraway seeds in a heavy oven-proof frying pan over a medium heat. Add the extra virgin olive oil and continue to fry another minute or two. Add the sliced onion and pepper and cook until soft and jammy (10-15 minutes), add the chilli flakes, cumin and paprika and cook for 3-4 minutes. Tip in the chopped fresh tomatoes, stir and cook for another 5 minutes then add the tinned tomatoes and a pinch of sugar. Bring to the boil, season with salt and freshly ground black pepper.

Step 3

Reduce the heat and simmer for around 20-25 minutes until the sauce is thick, rich and delicious.

Step 4

Divide the mixture between 4 earthenware dishes or leave in the pan for a family style meal.

Step 5

Take a wooden spoon and hollow out little wells in the surface of the sauce to crack 2 eggs into (or 8 for family style). Careful not to break the yolks, use a spoon to gently bury the egg whites under the sauce but leave the yolks on show.

Step 6

Crumble the feta over the top except over the yolks. Drizzle with extra virgin olive oil and pop in to the preheated oven. After 5 minutes, the yolks should be just set. If you like them completely hard, cook for a further 5 minutes before sprinkling with lots of coriander and drizzling with a little more extra virgin olive oil.