All the Good Stuff Shakshuka Style with Dippy Eggs & Garlic Croutons

Ingredients

• glug of olive oil
• 1 red onion, roughly chopped
• 3 cloves garlic, crushed and roughly chopped
• 1 red chilli, thinly sliced
• small handful of oregano leaves, thinly sliced
• 2 teaspoons smoked paprika
• 2 teaspoons ground cumin
• 14 oz (2 x 400 g) tins of cherry tomatoes
• 6 free-range eggs –one per person
• 5½ oz (150 g) feta, crumbled
• handful of roughly chopped coriander (cilantro)
• handful of roughly chopped parsley

• 1 fresh crusty loaf
• glug of olive oil
• 2 cloves garlic, cut in half lengthways
• small handful of roughly chopped parsley

1. Start by pouring a glug of oil into a skillet or frying pan over medium heat, then add the onion, garlic, chilli, oregano, paprika and cumin. Season with salt and pepper and cook, stirring occasionally, for a few minutes until the onion softens, then add the tinned cherry tomatoes. Once the sauce starts to bubble, lower the heat and simmer for 10–15 minutes to let the flavours deepen.
2. Crack in the eggs, spacing them out evenly. Turn the heat up to high, cover the pan with a lid or foil and cook for 3–4 minutes or until the egg whites are set but the yolks are still runny.
3. While the shakshuka cooks, chop or tear your loaf into roughly 2.5–5 cm (1–2 in) hunks. Heat a frying pan over medium–high heat and add a glug of oil, followed by the bread. Fry the croutons until golden brown all over, shaking the pan every now and then. When you’re happy with the level of crunch, drain the croutons on paper towel, then rub all over with the cut side of the garlic cloves and sprinkle with parsley.
4. Serve the shakshuka topped with a generous sprinkle of feta, coriander and parsley and a grinding of black pepper. Scatter over the garlic croutons, then place in the middle of the table and let people help themselves.