The other day I thought I would make us a brunch of shakshuka, as I had all the ingredients to hand and we felt like some good spiced-up eggs! It was really tasty and pretty quick to make.
There are a lot of variations on the shakshuka recipe but the one in the Jerusalem recipe book is similar to the one shown here on the Guardian website. Adjust the herbs and spices to make this as spicy as you like. I tend to make things a bit less spicy these days, so that it's palatable for my son, but my husband and I often add chilli oil and salt at the table so that we don't miss out on the kick we like.
Nice soft yolks. Serve with bread and enjoy!