Shakshuka, my style

I've tweaked it slightly, using mild chilli powder instead of harrissa. Also I found that the eggs can take an age to cook in the sauce, so I poach them for speed and add them on top.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Peel the potato and squash (deseed if needed), slice into 1cm-thick chips, then place in a large non-stick frying pan on a medium heat with 1 tablespoon of oil.

Step 2

Deseed and roughly chop the peppers, adding them to the pan as you go.

Step 3

Add garlic purée to the pan with the fennel seeds, paprika and cumin, then cover and cook for 10 minutes, stirring regularly.

Step 4

Add the chilli powder and the tomatoes, then stir in ¼ of a tin’s worth of water, pop the lid back on and cook for a further 10 minutes, or until the potatoes and squash are soft, stirring occasionally.

Step 5

Remove the lid, season with a pinch of sea salt, then cook until the sauce has thickened and reduced.

Step 6

- Alternatively poach your eggs and add after serving - Make 2-4 wells depending on servings with the back of a spoon, crack in the eggs, pop the lid on and cook the eggs to your liking. Nice served with warm flatbreads.

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