This dish of eggs poached or baked in a spicy tomato sauce, popular across North Africa and the Middle East surprises every time with its rich, complex flavours. Also known as chakchouka, it's popping up on more and more all-day breakfast menus, served with sourdough toast or warm Turkish or pita bread.
2 red capsicum, chopped
1 yellow capsicum, chopped
1 medium eggplant, chopped
2 tbsp olive oil
400g canned tomatoes, chopped
2 tomatoes, diced
1 tbsp tomato paste
1 tsp harissa sauce (optional)
1 tsp ground cumin
1 tsp paprika
1 tsp sugar
Sea salt and black pepper
4 to 6 good eggs
Yoghurt and coriander leaves for serving
Before starting: Workshop the right pan, the right heat and the right timing, so that you end up with a spicy, thick stew and eggs with set whites and runny yolks.
Cook the base stew in advance, then you can divide it among small heatproof pans before adding the eggs. The number of eggs depends on the size of the pan.
1. Heat the oil in a medium frying pan, and cook the capsicums and eggplant for 10 minutes over medium heat, tossing well, until softened.
2. Add tomatoes, tomato paste, harissa, cumin, paprika, sugar, sea salt and pepper and 150 millilitres water and simmer for 10 to 15 minutes until thick and saucy.
3. Make four hollows in the top, slip in the eggs, cover and simmer for 5 to 10 minutes or until cooked.
4. Scatter with coriander and serve with yoghurt.
* Shake things up by adding feta, haloumi, chorizo or yoghurt.