Shakshuka

It's been a while since we had shakshuka for breakfast but the sight of a jar claiming to be a shakshuka in a local shop set us wondering how it had dropped off our breakfast radar.

My basis for the recipe is Ottolenghi's Jerusalem as we used to do that on the Aga when we lived in Frome.

Ingredients

• 1 tbsp olive oil

• 1 tbsp harissa paste ( I used Belazu)

• 1 tbsp tomato puree

• 1 large red pepper cut into small/medium dice

• 1 small green chilli deseeded and sliced

• 3 cloves garlic crushed with salt

• 1 tsp ground cumin

• 1 tsp ground coriander

• 6 cloves crushed without the stalks

• 4 very ripe tomatoes diced ( mine weren't so ripe)

• 2 free range eggs

• salt to taste

• Greek yoghurt to serve

Method

Heat the olive oil and harissa paste in a large pan and when hot add the diced peppers and chilli and cook for about 8 minutes until soft.

Add the crushed garlic, cumin, coriander and cloves ( just the heads, not the stalks) and the tomato puree. Stir well to mix and cook for a couple of minutes.

Add the chopped tomatoes and stir whilst they cook . Maybe 10 minutes or so until a thick sauce has developed.

Make two wells in the sauce and crack each egg into the well, string the white a little into the sauce mix without damaging the yolk.

Cook until the white is just about done and the yolks are still runny. It might help to cover the lid the pot.

Arrange in a bowl and serve with a spoonful of greek yoghurt