Shakshuka

Method

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1. 1Heat the olive oil in a wide pan with a lid over medium heat. Add the onion and peppers and cook for 7-8 minutes, until soft and lightly colored.
2. 2Add the garlic, cumin, paprika and harissa and stir for 1 minute until fragrant.
3. 3Add the tomatoes and salt. Simmer for 10 minutes, stirring occasionally, until the sauce is thick enough that a line drawn with a spoon doesn't close up right away.
4. 4Make 6 small wells in the sauce with the back of a spoon and crack an egg into each. Sprinkle a little salt over the whites.
5. 5Lower the heat, cover and cook for 5-7 minutes, until the whites are fully set and opaque but the yolks still jiggle slightly.
6. 6Scatter the herbs over the top and serve straight from the pan with warm bread.