Shakshuka with Harissa & Feta

Method

1. Heat the oil in a deep 12-inch skillet with a lid over medium heat. Cook the onion and pepper with ½ tsp of the salt for 7 minutes, until soft and starting to brown at the edges.
2. Add the garlic, harissa, tomato paste, cumin and paprika and stir for 1 minute, until the paste darkens and smells toasty.
3. Pour in the tomatoes, add the sugar and remaining ½ tsp salt, and simmer over medium-low for 15 to 20 minutes, stirring now and then. The sauce is ready when a spoon dragged across the bottom leaves a trail that holds for 2 seconds.
4. Press 8 wells into the sauce with the back of a spoon and crack an egg into each, one at a time. Season the eggs lightly with salt and pepper.
5. Cover and cook over low heat for 5 to 7 minutes, until the whites are opaque and set and the yolks still jiggle when you nudge the pan.
6. Scatter the feta and herbs over the top and serve straight from the skillet with the toast.

Food safety. Yolks are left runny. Cook until the yolks are firm for anyone pregnant, elderly or immunocompromised.