Turkish Eggs / Shakshuka

Ingredients

• 2 small onion
• 4 eggs
• 1 tin chopped tomatoes
• 1 red pepper, deseeded and sliced
• 1-2 red chillies, deseeded and sliced
• 1-2 tsp caster sugar
• 2 sprigs thyme
• 1.5 tsp ground cumin
• 1 tbsp parsley, roughly chopped
• 2 garlic cloves, crushed
• 6 tbsp thick, creamy yogurt

Method

1. Heat the oil in a heavy-based frying pan. Stir in the onions, pepper and chillies. Cook until they begin to soften. Add the tomatoes and sugar, mixing well. Cook until the liquid has reduced, season. If lacking a bit of oomph, add a tbsp of soy sauce.
2. Using a wooden spoon, create 4 pockets in the tomato mixture and crack the eggs into them. Cover the pan and cook the eggs over a low heat until just set.
3. Beat the yogurt with the garlic and season. Sprinkle the eggs with parsley and serve on toast with a dollop of garlic yogurt.