Peri Peri Chicken and Tomato Shakshuka recipe

Use an oven thermometer if you can, as fan ovens can run hot or cool; give the oven a full 10 minutes to stabilise so the chicken starts cooking evenly rather than steaming.

Cut the peppers into roughly even dice so they soften at the same rate, and keep the tomato pieces slightly chunky to help them break down into a thicker sauce instead of disappearing completely.

Aim for bite-sized pieces about 2–3 cm across, as anything smaller can dry out quickly in the oven while larger pieces may not pick up enough colour.

Spread everything in a single layer rather than piling it up, which helps the tomatoes release juice and the peppers roast instead of stew.

Stir once only when the edges look a little caramelised and the tomatoes have started to collapse, so you keep some texture and do not mash the mixture into a puree.

Press each well down with the back of a spoon deep enough to cradle the egg white, which helps stop it spreading too thinly into the sauce.

Watch for the whites to turn opaque and just set while the yolks still wobble slightly; if you prefer firmer eggs, leave them in for the full time but avoid overbaking once the surface starts to look rubbery.

Let the dish stand for a minute or two before serving so the eggs settle and the sauce thickens slightly, which makes it easier to spoon without the yolks breaking immediately.