Shakshuka for a slow morning

Ingredients

• 2 tbsp olive oil
• 1 onion, sliced thin
• 1 red pepper, sliced
• 3 cloves garlic
• 1 tsp cumin seeds
• 1 tsp sweet paprika
• 400g tin chopped tomatoes
• 4 eggs
• A handful of coriander
• Bread, to serve

Method

1. Warm the oil in a wide pan and cook the onion and pepper over a low heat for 12 minutes, until soft and beginning to colour.
2. Add the garlic, cumin and paprika and cook for a minute more, until it smells like something.
3. Tip in the tomatoes, half a tin of water, and a good pinch of salt. Simmer for 15 minutes, uncovered, until it thickens.
4. Make four wells and crack in the eggs. Cover and cook for 5–7 minutes, until the whites are set and the yolks are not.
5. Scatter with coriander and take the pan to the table.