Spiced Shakshuka With Feta And Crunchy Pitta

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil half a kettle

Peel and finely slice your red onion[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Heat a large, wide-based pan (preferably non-stick with a matching lid) with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil over a medium heat

Once hot, add the sliced onion and pepper strips with a pinch of salt and cook for 5-6 min or until softened

Meanwhile, peel and finely chop (or grate) your garlic

Dissolve your vegetable stock mix in 100ml [125ml] [150ml] boiled water

Once the pepper and onion have softened, add the chopped garlic, ground smoked paprika, ground cumin and your cayenne pepper (can't handle the heat? Go easy!)

Cook for 1-2 min or until fragrant

Wash your spinach, then pat it dry with kitchen paper

Once fragrant, add your chopped tomatoes and vegetable stock to the pan

Increase the heat to high and bring to the boil

Once boiling, reduce the heat to medium and cook for 6-8 min or until thickened

Once the sauce has thickened, add your spinach and cook until wilted – this is your tomato sauce

While the sauce thickens, chop your wholemeal pitta[s] into triangles

Add the pitta triangles to a baking tray

Put the tray in the oven and cook for 8-10 min or until the pitta is crunchy and toasted

Tip: Watch them like a hawk to make sure they don't burn!

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