Shakshuka

Serves 4

Ingredients

1 large onion, chopped

2 cloves garlic, crushed

olive oil

2 roasted red peppers, sliced

1 tsp sweet smoked paprika

1 tsp ground cumin

1tsp chilli powder

1 can whole peeled tomatoes

A pinch sugar a pinch

6-8 free range eggs

Handful flat-leaf parsley, chopped

Method

Heat a large frying pan with a lid. Cook the onion and garlic in 2 tbsp olive oil until soft, then stir in the peppers, spices, tomatoes and sugar and simmer for 10 minutes. Make dips in the mixture with the back of a spoon and crack an egg into each.

Put the lid on and cook gently until the whites are set and the yolks cooked how you like them. Scatter with parsley and serve with bread or toast.

Enjoy with the Leopard's Leap Sparkling Chardonnay Pinot Noir.