Smoky Shakshuka with Feta

Soften onion and pepper. Heat the oil in the 28 cm deep pan over medium heat, then add the onion and peppers with a pinch of the salt. Cook for 10-12 minutes, stirring often, until very soft and starting to turn sweet and faintly golden at the edges — that slow cooking is what turns the pepper's raw sharpness into sweetness.

Bloom the spices. Stir in the garlic, cumin, paprika and chilli flakes and cook for 1 minute. The gentle heat releases the spices' fat-soluble aromas straight into the oil, but watch the paprika closely, as it turns bitter if it catches and burns.

Simmer the sauce. Stir in the tomato purée and cook for 1 minute, then add the chopped tomatoes with the remaining salt and the pepper. Simmer uncovered over medium-low heat for 12-15 minutes, stirring occasionally, until thick enough that a spoon dragged through leaves a clear trail for a second or two — too thin a sauce and the eggs will sink and spread into watery whites.

Add the eggs. Use the back of a spoon to make 6 hollows in the sauce. Crack each egg into a ramekin or small bowl first to check for shell or a broken yolk, then slide it gently into a well, seasoning the eggs with a little pepper.

Cook covered. Cover the pan and cook over low heat for 6-9 minutes, until the whites are fully set and opaque with no clear jelly left around the yolks, while the yolks still jiggle softly. The lid traps steam that cooks the tops of the whites evenly. For firmer yolks — recommended for pregnant people, young children, older people or anyone more vulnerable to foodborne illness — cook for a further 3-4 minutes until the yolks are fully set and reach 71°C.

Top and serve. Scatter the crumbled feta and chopped herbs over the top and bring the pan straight to the table with warm bread for scooping.