Shakshuka

• Slowly caramelise the onions and peppers over low heat to bring out their natural sweetness and deepen their flavour.
• Opt for high-quality tomatoes such as Roma plum tomatoes or vine-ripened tomatoes for their rich and sweet flavour.
• Add fresh herbs like parsley and coriander right before serving to keep their flavours vibrant and fresh.

• For a vegan alternative, substitute the eggs for tofu or beans - my preference being cannellini beans - and replace the feta with a vegan substitute or remove entirely.
• Add other vegetables like spinach, courgette, or aubergines for added nutrition and variety.
• Add other protein sources such as chorizo or ground beef for a heartier meal.
• If you can't get your hands on fresh tomatoes, replace with high-quality canned plum tomatoes with a teaspoon of sugar to cut through the acidity.

If you plan on storing the shakshuka and re-heating on the stove at a later date, for the best flavour and texture cook fresh eggs when needed.

Refrigeration: Store leftover shakshuka in an airtight container in the refrigerator for up to 3-4 days.

Freezer: You can freeze the shakshuka sauce (without eggs) for up to 2 months. When ready to eat, thaw in the refrigerator overnight and re-heat on the stove before adding fresh eggs.

If re-heating from frozen, ensure it has fully defrosted whether that is overnight in the fridge out in the microwave on the defrost setting.

Stove: Re-heat shakshuka on the stove over medium heat. Add a little water or broth to loosen the sauce. Once the sauce is hot, create wells and crack fresh eggs into the wells, cooking until the eggs reach your desired doneness.

Microwave: For a quick re-heat with already cooked eggs, transfer a portion to a microwave-safe dish and heat on medium power. If you're re-heating the whole dish, cover and microwave for 1-2 minutes, then check and stir. Repeat until heated through.