Harissa Shakshuka With Sumac Smashed Avo Toast

Peel and cut your red onion[s] into quarters, then separate the wedges so you end up with a pile of onion petals

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and dice finely

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium-high heat

Once hot, add the onion petals and diced pepper

Cook for 5-6 min or until softened and starting to char

Boil half a kettle

Chop your orange[s] in half

Peel and finely chop (or grate) your garlic

Once the onion has softened, add your harissa paste (can't handle the heat? Go easy!) with the chopped garlic and cook for 1 min or until fragrant

Once fragrant, add the juice of the orange[s] with your chopped tomatoes

Add 100ml [130ml] [175ml] boiled water with your vegetable stock mix and bring to a boil, then once boiling, reduce the heat to medium and cook for 10 min or until the sauce has thickened

Wash your spinach, then pat dry with kitchen paper

Cut your avocado[s] in half lengthways, around the stone[s]

Remove the stone[s] using a spoon, then scoop out the avocado flesh and finely dice

Add the diced avocado to a small bowl with half your ground sumac (you'll use the rest later!), a drizzle of olive oil and a pinch of salt and pepper and mash until a little chunky – this is your smashed avo

Once the sauce has thickened, add the spinach and give everything a good mix up until it has wilted

Once the spinach has wilted, make 1 well per person in the pan and crack your egg[s] into them, then cook, covered for 2-3 min or until the egg[s] is done to your liking – this is your harissa shakshuka

Tip: Give your egg a little shake before you crack for perfectly centred yolk!

Meanwhile, slice your ciabatta[s] in half and place in the toaster for 1-2 min or until toasted

Once toasted, top with the smashed avo and cut into triangles – this is your sumac smashed avo toast