Shakshuka with chickpeas

June This is perfect for a summer lunch or supper, eaten outside, and it's ideal for brunch. I love this with sausages cooked on a fire, but it's healthier and just as tasty with eggs. Top with dukkah and a spoonful or two of yoghurt and a sprinkling of coriander.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

For the sauce gently simmer the blitzed tomatoes in a saucepan for 20 minutes, until they have reduced right down. Add the sliced red pepper and torn up basil leaves.

Step 2

In another pan, heat the oil and gently fry the onion with the cumin and paprika, adding a pinch of salt and half the chilli (if using), for 10 minutes, until soft. Add the garlic and fry for a further 5 minutes.

Step 3

Add the tomato sauce and the chickpeas and simmer for 10 minutes. If the sauce becomes too dry, add a little water. Take off the heat, season with salt and pepper and stir in the chopped coriander (keeping back a little to put on top).

Step 4

Put the chickpea/tomato sauce into a shallow, wide dish which can go on the hob (you will need a lid or tinfoil). Make four dimples in the sauce, and crack in the eggs into these.

Step 5

Cover with a lid and simmer for 5 minutes for soft yolks and 10 minutes for hard-cooked eggs.

Step 6

To serve, dollop the yoghurt over the chickpeas and eggs, followed by a scattering of dukkah and chopped chilli (if using) and chopped coriander.