Shakshuka

Ingredients

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Method

1. In a cast iron pan, heat the olive oil over medium–high heat and fry off your sausage filling, you wan these to be like little meatballs that will fill the dish. Cook until golden brown and then remove and set aside until later.
2. Next, cook the onion and garlic and then working in batches as each veg cooks down work through the carrot and zucchini, you want to soften everything down, no colour needed.
3. Add in the spices, followed by the canned tomatoes and beans. Add in the sausage and allow to simmer gently for 5–10 minutes to bring all the flavours together (the longer you cook it at this stage the richer everything will become, but just be mindful of the sauce reducing too much, you may need to add some water!)
4. Using the back of a large spoon make wells in the sauce and crack your eggs into the divots. Allow to cook gently in the sauce until the eggs are just set or cooked to your liking (feel free to cover if this helps them cook quicker!)
5. Serve with crusty bread and garnish with chopped parsley and crumbly feta.