Pepper and Tomato Shakshuka recipe

Cut the peppers into similar-sized strips so they soften at the same rate and give the finished dish a neat, even look. Remove any white pith and seeds as you go, as they can make the sauce taste bitter.

Aim for a gentle sizzle rather than a fierce fry; if the onion starts colouring quickly, lower the heat so it turns translucent and sweet instead of brown. Stir now and then so it softens evenly without catching on the base.

Keep the mixture moving constantly here, just until the spices smell warm and toasted rather than raw. If the garlic begins to darken, take the pan off the heat briefly to stop it turning bitter.

Give the peppers enough space to soften rather than steam, so use a wide pan and stir occasionally to expose different sides to the heat. They should slump slightly and take on a glossy sheen, but still hold their shape.

Let the sauce bubble steadily, not vigorously, so the tomatoes reduce without splashing and the flavour stays balanced. You are looking for a spoon-coating consistency with no watery layer around the edges.

Use the back of a spoon to make clear hollows in the sauce, deep enough to cradle each egg white. Crack the eggs into a small bowl first if you want more control and to avoid shell fragments.

Keep the heat low enough that the eggs poach gently; a hard simmer can turn the whites rubbery before the yolks are set. If you can see the whites turning opaque at the edges, the pan is at the right temperature.

Add the coriander at the very end so it stays bright green and fresh rather than wilting into the sauce. Serve immediately, as the eggs will continue to firm up in the residual heat.