Shakshuka

   Serves 2-4

   Ingredients

   glug olive oil
   1 small onion, chopped (3/4 cup)
   1 medium red pepper, chopped (1 cup)
   6 garlic cloves, crushed
   3 tablespoons tomato paste (50 grams / 2 oz)
   5 medium tomatoes, chopped (800 grams / 28 oz)
   2 tablespoons paprika
   pinch cumin (1/8 teaspoon)
   1 teaspoon salt
   1/2 cup water
   4 eggs
   chopped parsley
   hearty bread for serving

   Directions

   Pour a glug of olive oil into a deep frying pan or saute pan on medium heat.
   Add onions and let fry for a few minutes, until lightly softened. Stir
   occasionally. Add red pepper and fry until lightly softened. Add garlic and
   fry until lightly browned.

   Add tomato paste to the pan and stir, letting it brown slightly. Add chopped
   tomatoes, followed by water, paprika, cumin and salt. Stir until all the
   ingredients are well integrated, and then cover and let simmer on a low flame
   for about 10 minutes, until tomatoes are softened and beginning to fall
   apart. Lift the lid and stir occasionally.

   Once tomatoes are cooked, remove lid and stir again. Taste and adjust
   seasonings. Make sure the sauce is more or less level in the pan.

   Add the eggs: Using a spoon, make a well in the surface of the sauce. Crack
   an egg into the well. Using the spoon, arrange the whites and surrounding
   sauce as necessary so that the egg yolk is below the surface of the sauce.
   Repeat for the remaining eggs.

   Cover and let simmer on a low flame until the egg whites are set, between 5-8
   more minutes. The yolks should be covered with an opaque film when done.

   Remove the lid, sprinkle with chopped parsley and serve immediately. If the
   shakshuka sits for too long, or is left covered, the egg yolks will become
   solid.