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Shakshuka with preserved lemons & feta

Great for supper as well as brunch, shakshuka is a saviour of a one-pot. Don’t be alarmed at the amount of olive oil here; it brings a fruity richness that’s offset by the salty acidity in the preserved lemons. Still, tomatoes are the star of the show, so do buy the best canned variety you can afford, or use fresh ones in summer. Green peppers can be easily swapped for red, but I enjoy the savouriness that green bring to this dish, balancing the sweet vegetables.

SERVES 4 PREP 15 mins

COOK 45 mins EASY V

125ml extra virgin olive oil

2 onions, peeled and finely sliced

1 red pepper, thinly sliced

1 green pepper, thinly sliced

4 garlic cloves, finely grated

1 tsp caraway seeds, lightly crushed

1 tsp cumin seeds, lightly crushed

½ tsp mild Turkish red pepper flakes (isot pul biber) or crushed chilli flakes

50g preserved lemons, skin and pith

only, finely chopped

1 tbsp tomato purée

2 x 400g cans chopped tomatoes

½ tbsp paprika

4 eggs

100g feta

2 tbsp roughly chopped coriander

or parsley

¼ tsp sumac

1 Heat the oil in a large pan over a medium heat and fry the onions and peppers. Stir in a pinch of salt, then cover with a lid. Cook for 10 mins, stirring occasionally.