Shakshuka

Method

1. Heat olive oil in a large pan. Add the garlic cloves and cook gently until fragrant.
2. Add the diced bell peppers and cook without browning, until softened.
3. Add the tomato passata and canned tomatoes. Add a splash of water.
4. Season with cumin, salt, and pepper. Add the harissa to taste.
5. Add fresh parsley. Let the sauce simmer until it thickens.
6. Make 3-4 wells in the sauce. Crack an egg into each well.
7. Cover the pan and cook gently until the egg whites are set but the yolks are still runny.
8. Meanwhile, prepare the toast: In a separate pan, heat olive oil with a crushed garlic clove and a rosemary sprig. Add bread slices and toast until golden on both sides. Sprinkle with dried oregano, marjoram, and a pinch of salt.
9. Once the eggs are cooked, spoon dollops of Greek yogurt over the top. Cover briefly to warm the yogurt.
10. Serve the shakshuka directly in the pan, topped with the toasted bread and additional parsley if desired.