Turkish-style Eggs

Serves 4

This is my version of Shakshuka. It’s quick and easy to throw together. The quantities make enough of the base to serve four, but you can make it and then store the base in the fridge for individual portions, reheating and adding the eggs when you’re ready to eat. Use one to two eggs per person.

Ingredients:

Olive oil

1 red onion, sliced

4 large red peppers, ready roasted (from a jar), roughly chopped

1 tbsp tomato purée

1 heaped tsp smoked paprika

Pinch of Aleppo pepper (or chilli flakes)

1 tin of chopped tomatoes

1 tin of tinned cherry tomatoes

2 tbsp balsamic vinegar

Pinch of salt

To serve:

Feta

Aleppo pepper

Chopped parsley

Step 1: Heat a large lidded frying pan over a medium high heat. Add a glug of olive oil and the red onion and fry for a few minutes. Then add the peppers, tomato purée and spices and cook for another minute before adding the two tins of tomatoes and balsamic vinegar. Cook down for about 10 minutes, season with salt and taste.

Step 2: If you’re happy with the flavour the base is made! Next is to cook the eggs. Use a spoon to make little hollows in the sauce before cracking the eggs in. Place the lid on the frying pan and let them cook until the eggs are just set.

Step 3: Plate up, topping each plate with crumbled feta and an extra pinch of Aleppo pepper and a little chopped parsley. Serve immediately with your bread of choice in the side – toasted sourdough or pitta work excellently.