Efo Riro Shakshuka with Baked Eggs (Nigerian × North African)

Method

1. Blend the bell pepper, tomatoes and scotch bonnet until coarse. Wash your hands after handling the scotch bonnet.

   Add in this stepRed bell pepper (tatashe) 1Ripe tomatoes 2Scotch bonnet pepper, seeded for less heat ½

2. Heat the palm oil in a 22 cm frying pan with a lid on medium heat. Add the onion and garlic and cook for 5 min until soft, then stir in the cumin, smoked paprika and iru for 30 seconds, until fragrant.

   Add in this stepRed palm oil 2 tbspOnion, finely chopped 1Garlic cloves, sliced 2Ground cumin ½ tspSmoked paprika 1 tspIru (fermented locust beans), rinsed 1 tsp

   medium heat

3. Pour in the pepper blend and simmer on medium heat for 12 min, stirring now and then, until thick and jammy and the oil starts to rise. Stir in the crayfish and season with salt.

   Add in this stepGround dried crayfish 1 tbspSalt to taste

   medium heat

4. Add the spinach a handful at a time and stir on medium heat for 3 min, until just wilted into the sauce.

   Add in this stepFresh spinach, roughly chopped 240 g

   medium heat

5. Make one small well in the sauce for each egg and crack an egg into each. Cover and cook on medium-low heat for 7 min, until the whites are completely set and the yolks are done the way you like; check under the lid from time to time.

   Add in this stepEggs 4

   medium-low heat

6. Crumble the feta over the top and bring the pan to the table with warm pita for dipping.

   Add in this stepFeta cheese 40 gPita or other flatbread 2