Shakshuka

Method

1. Heat the olive oil in a large frying pan with a lid over a medium heat, add the onions, capsicum and spices and sauté for 2–3 minutes until the onion has softened. Add the garlic and cook, stirring, for a further 30 seconds until the onion is soft and translucent, being careful not to let the spices catch and burn on the bottom of the pan and adding a splash of water if necessary as you go. Pour over the passata, add the apple-cider vinegar and a good pinch of salt and pepper and cook over a low heat for 10–15 minutes until reduced to a thick sauce. Taste and adjust the seasoning if required.
   
   Make four little wells in the sauce with a spoon and crack the eggs into them. Cover the pan with the lid and cook for 5–6 minutes, until the whites are set but the yolks are still soft and runny (for hard yolks cook for 2–3 minutes longer).
   
   Remove the pan from the heat and scatter over the chopped parsley, dukkah and sumac. Serve in the middle of the table with toasted pide for dipping.