Harissa and Feta Shakshuka

Fresh and feisty, this is a great way to spice up your morning.

Hands-on time 25min.
Cooking time about 45min. Serves 4

1tbsp olive oil

1 onion, finely chopped

2 mixed-colour peppers, we used green and red, deseeded and finely chopped

2 garlic cloves, crushed

1tbsp tomato purée

2tbsp rose harissa, we used Belazu

1⁄2tsp ground cumin

2 x 400g tins cherry tomatoes

8 medium eggs

50g feta, crumbled

Large handful coriander, roughly chopped

Flatbreads, to serve, optional

1 Heat the oil in a large frying pan or shallow casserole dish (that has a lid) over medium heat. Add onion and cook for 5min, until softened. Stir in peppers and cook for 10min.

2 Add the garlic, tomato purée, harissa and cumin and cook for 2min. Stir in the tomatoes and some seasoning and bubble for 15min, until reduced.

3 Reduce heat to low, make 8 wells in the tomato mixture and crack an egg into each well. Cover and cook for 10-13min, or until the egg whites are fully set but the yolks are still runny.

4 Sprinkle over the feta and coriander and serve with flatbreads, if you like.

PER SERVING (without flatbreads) 323cals, 21g protein, 19g fat (6g saturates), 14g carbs (13g total sugars), 5g fibre