Masala Shakshuka (Indian × Middle Eastern)

Method

1. Heat the oil in a 22 cm pan with a lid over medium heat and fry the cumin seeds for 30 sec, until they sizzle and smell fragrant. Add the onion and pepper and cook for 6 min, until soft and lightly golden at the edges.

   Add in this stepVegetable oil 1½ tbspCumin seeds ½ tspOnion, finely chopped 130 gRed bell pepper, cut into 1 cm pieces 1

   medium heat

2. Add the garlic, ginger and green chilli, lower to medium-low heat and fry for 1 min, until the raw smell is gone. Keep stirring so nothing burns.

   Add in this stepGarlic cloves, chopped 2Ginger, finely grated 8 gGreen chilli, chopped 1

   medium-low heat

3. Add the tomatoes, chilli powder, turmeric, garam masala and salt and simmer on medium-low heat for 10 min. It needs to be thick enough that a spatula drawn across the pan leaves a path for a moment, otherwise the eggs will run. Taste and adjust the seasoning.

   Add in this stepCanned chopped tomatoes or ripe tomatoes 400 gKashmiri chilli powder ¾ tspGround turmeric ¼ tspGaram masala ½ tspSalt ½ tsp

   medium-low heat

4. Make a hollow in the sauce for each egg with the back of a spoon. Crack each egg into a small cup first, then slide it into a hollow. Cover and cook on low heat for 6 min. The eggs are soft-set when the whites are completely white and firm but the yolks still wobble. For firm yolks, give them 3 to 4 minutes more.

   Add in this stepEggs 4

   low heat

5. Meanwhile, heat a dry pan on medium heat and warm the pitas one at a time, about 30 seconds per side, 2 min in total, until soft, puffy and warm.

   Add in this stepPita breads 2

   medium heat

6. Turn off the heat, crumble over the feta, add spoonfuls of yoghurt here and there and scatter with coriander. Bring the pan to the table and scoop up sauce and yolk with torn pita.

   Add in this stepFeta 50 gPlain yoghurt 4 tbspFresh coriander (cilantro), chopped 2 tbsp