Chana Masala Shakshuka

Method

1. Cut the onion and pepper into 1 cm pieces. Heat the olive oil in a 24 cm frying pan with a lid over medium heat, add the cumin seeds, and when they sizzle add the onion and pepper. Cook for 6 min, until soft and floppy.

   Add in this stepOlive oil 1½ tbspCumin seeds ½ tspOnion 1Red bell pepper ½

   medium heat

2. Turn down to medium-low heat and add the chopped garlic, grated ginger, turmeric, smoked paprika, chilli powder and half the garam masala. Stir for 1 min, until intensely fragrant; keep stirring so the spices don't burn.

   Add in this stepGarlic cloves 3Fresh ginger 8 gGround turmeric ½ tspSmoked paprika 1 tspKashmiri chilli powder ½ tspGaram masala ½ tsp

   medium-low heat

3. Add the tomatoes, chickpeas and salt and simmer over medium heat for 10 min, stirring now and then. When a spoon dragged across the bottom leaves a trail that holds for a moment, stir in the rest of the garam masala and taste for salt. Reduce it properly: in a thin sauce the eggs spread out.

   Add in this stepCanned chopped tomatoes 400 gCanned chickpeas, drained 240 gSalt ¾ tspGaram masala ½ tsp

   medium heat

4. Make one hollow per egg in the sauce with a spoon. Crack each egg into a small cup first, slide it gently into a hollow and sprinkle the whites with a little salt. Cover and cook over medium-low heat for 7 min, until the whites are fully set and opaque but the yolks still wobble when you shake the pan. Give it 2–3 minutes more if you like firm yolks.

   Add in this stepEggs 4

   medium-low heat

5. Turn off the heat, dot with spoonfuls of yoghurt, crumble over the feta and scatter with coriander. Warm the pita in a dry pan over medium heat for 1 min per side and serve alongside for scooping up the sauce and yolks.

   Add in this stepGreek yoghurt 4 tbspFeta 40 gFresh coriander 10 gPita bread 2

   medium heat