Shakshuka or “eggs in purgatory” as Nigella rightly names it, is a popular middle eastern dish, consisting of eggs bathed in a rich tomato sauce. The eggs are traditionally oven baked in the sauce, however I have made this recipe a quicker version. This dish is perfect for a brunch. The delicious sauce is best mopped up with some fresh crusty bread.

Ingredients: (serves 2)

• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves of garlic, chopped into thick slices
• 1 chilli, chopped
• 1 red pepper or some Turkish green peppers, chopped
• A handful of chopped chorizo (optional)
• 1/2 x 400g can of tinned tomatoes
• 1 tbsp paprika
• 1 tsp sugar
• 2 eggs
• Feta cheese (to garnish)
• Parsley (to garnish)
• Chilli oil
• Avocado & olives (to serve with)
• Bread

Method:

1. Add the oil to a large frying pan (make sure that you have a lid to the pan, you will need this later).
2. Add the onion, garlic, chilli, pepper and chorizo if using and cook on a medium heat until softened.
3. Add in the paprika and some salt and pepper.
4. Then add the tinned tomatoes and cook for around 5 minutes.
5. Then, using a spoon, make 2 ‘dips’ into the mixture in the pan. Crack the eggs gently into these dips, ensuring that the yolk does not break. 
6. Put the lid onto the pan and leave for about 5 minutes on a low heat, until the eggs are cooked but still runny . Alternatively, you can put the pan under a hot grill to cook the eggs.
7. Sprinkle the dish with the feta, parsley and chilli oil.