Shakshuka

Instructions

1. 1
   

   Prep everything first: chop the red onions, finely chop the chilli, mince the garlic, and separate the coriander stalks from the leaves, chopping both. Keeping the stalks lets you cook their flavor into the base while saving the leaves for a fresh finish.

2. 2
   

   Heat the olive oil in a frying pan that has a lid over medium heat until it shimmers, about 1 minute.

3. 3
   

   Add the onions, chilli, garlic, and coriander stalks. Cook, stirring often, for about 5 minutes, until everything is soft and the onions look translucent.

4. 4
   

   Stir in the cherry tomatoes and caster sugar. Let the mixture bubble for 8 to 10 minutes, until the tomatoes burst and the sauce turns thick and jammy. The sugar balances the tomatoes' acidity. The sauce can be cooled and frozen for up to 1 month at this point.

5. 5

   Using the back of a large spoon, press 4 wells into the sauce, then crack an egg into each one. The wells hold the eggs in place so the whites set neatly instead of spreading.

6. 6
   

   Cover the pan and cook over low heat for 6 to 8 minutes, until the whites are fully set and opaque and the yolks are done to your liking. Gentle heat keeps the eggs tender.

7. 7
   

   Scatter the coriander leaves over the top, finish with a sprinkling of crumbled feta, and serve straight from the pan while hot.

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