Bank Holiday Shakshuka

Make this easy Tunisian dish for breakfast and get your hands on a good chilli paste to add the right depth of flavour. A chipotle paste would also be great and get nice eggs too!

Ingredients:
2 tbsp olive oil
1 banana shallot, sliced
1/2 a red pepper, finely diced
Small handful parsley, leaves and stems finely chopped separately
Handful cherry tomatoes (about 8), halved
1 tbsp ufra chilli paste (by Belazu) / harissa
1 tsp ground paprika
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp ground coriander
1 tbsp tomato purée
1 tin tomatoes (400ml) plus half a tin of water
2 eggs
1 spring onion, finely chopped
Salt and pepper
1 tsp sesame seeds
Yoghurt to serve

Set a large frying pan to a medium to high heat. Add the olive oil followed by the shallot, red pepper, parsley stems and fry for 4 mins. Then add the tomato halves followed by the spices, ufra chilli paste and purée. Stir everything together to infuse for 1-2mins and then pour in the tinned tomatoes and water. Cover and simmer for 3 mins for the tomatoes to just break up. Make 2 wells in the sauce and crack the eggs into spaces. Reduce the heat a bit, cover for 4ish mins until the eggs are cooked but still very gooey. Season with salt, pepper, parsley, spring onion, extra olive oil, sesame seeds. Serve with yoghurt and toast!