Sardine shakshuka

Method

1. Begin by prepping the vegetables.

2. Finely dice the white onion.

3. Remove the seeds and the white membrane from the inside of the bell and chilli peppers and finely dice. Mince the garlic.

4. Heat a heavy-based frying pan on medium heat.

5. Add the golden rapeseed oil and allow to warm before adding the diced onion and cook for 7-8 minutes until softened and translucent.

6. Add the finely diced red pepper, chilli and minced garlic and cook for 5 minutes.

7. Next add the ground cumin, smoked paprika and ground coriander. Cook for 2 minutes to bloom the spices, stirring continuously with a wooden spoon.

8. Add the can of plum tomatoes and bring to a simmer.

9. Add the caster sugar for sweetness and season with sea salt and freshly cracked black pepper.

10. Using the back of the wooden spoon, crush the tomatoes into chunks.

11. Taste at this stage to correct seasoning.

12. Reduce the heat to low and make four wells in the sauce with the back of a spoon to hold the eggs as they cook.

13. Crack the eggs and place each egg in a well.

14. Remove the sardines from the tin and drain, reserve the oil for another use.

15. Place the sardines alongside the eggs, season with more sea salt and cracked black pepper.

16. Pop a tight-fitting lid on top of the pan and cook over a low heat for 6-8 minutes until the egg white is fully cooked and the yolk is still jammy or cook further if you’d prefer.

17. Remove from the heat, drizzle with some rapeseed oil and sprinkle with chopped fresh parsley to finish.

18. Serve immediately with crusty bread or warmed flatbread.