Beefed-up shakshuka

Ingredients

• 1 onion (large, or 2 small)
• 2 red peppers
• 3 tbsp olive oil
• 2 cloves garlic (crushed, slightly more if small)
• 2 tsp ground cumin
• 2 tsp ground paprika
• 2 tbsp parsley (chopped)
• 4 tbsp cilantro (coriander, chopped, divided)
• 1 tsp dried thyme (or double volume of fresh (remove leaves from stem and chop))
• 12 oz ground beef (beef mince, lean, eg 90% is best)
• 28 oz chopped tomatoes (1 large can/carton (see note))
• 4 eggs
• 2 oz feta cheese

Instructions

1. 1

   Peel and slice the onions in half or quarter rings, depending on size. Core the peppers and cut in slices.

2. 2

   Heat the oil in a large shallow pan or skillet and add the onions. Cook for 2-3minutes until they start to soften. Add the peppers and cook, stirring now and then, for another 5minutes.

3. 3

   Add the garlic, cumin, paprika, parsley, 2tbsp cilantro and thyme and stir. Cook for another couple minutes until starting to brown slightly.

4. 4

   Add the ground beef and brown the meat, then add the tomatoes. Cook for around 15-20minutes to allow the flavors to mingle. Season with a little salt and pepper to taste. Up to this point can be made in advance and chilled or frozen.

5. 5

   When ready to serve, re-heat the sauce if needed then gently push four indentations in the sauce with the back of a serving spoon and crack an egg into each one. Chop up the feta into small chunks and sprinkle over the top. Cover the pan with a lid and allow the eggs to cook in the sauce for around 5 minutes, basting the whites with the sauce part-way if needed. Ideally you want the whites just cooked and the yolks still a little soft so they will mingle with the sauce when you serve up.

6. 6

   When the eggs are ready, sprinkle the remaining cilantro over the top and serve with bread on the side to mop up the sauces.