Shakshuka

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Wash and dry fresh produce, then prepare it to the size described before heating the pan.

2. 2

   Soften onion and pepper slowly in olive oil. Use medium-high heat and work in batches if needed; allow about 8 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

3. 3

   Add garlic, cumin, paprika and harissa and bloom briefly.

4. 4

   Stir in tomatoes and simmer until thick enough to hold wells. Keep only small bubbles breaking the surface and begin checking after 23 minutes, stirring often enough to prevent catching and adding hot liquid only if the pan becomes dry.

5. 5

   Crack eggs into the wells, cover and cook until whites set. Keep the pan over medium heat for 2–3 minutes, spooning the hot fat over the whites while leaving the yolks as soft or firm as preferred.

6. 6

   Finish with coriander and serve with bread.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.