Shakshuka

The method

1. 01

   Heat the oil in a frying pan that has a lid.

2. 02

   Soften the onions, chilli, garlic and coriander stalks for 5 mins until soft.

3. 03

   Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick.

4. 04

   Using the back of a large spoon, make 4 dips in the sauce.

5. 05

   Crack an egg into each dip.

6. 06

   Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking.

7. 07

   Scatter with the coriander leaves and serve with crusty bread.