This classic North African dish (shakshuka) is now hugely popular as a brunch option in cafés but also very easy to make at home. Serve with plenty of crusty bread for mopping up the spiced tomato sauce.
Roughly chop the tomatoes, reserving the juices.
Heat the olive oil in a large, heavy-bottomed frying pan/skillet set over a medium heat. Add the onion, (bell) pepper and garlic and fry, stirring often, for 5 minutes, until softened.
Mix the cumin with 1 tablespoon of water in a small bowl to form a paste.
Add the harissa and cumin paste to the pan and fry, stirring, for a minute. Add the tomatoes and brown sugar, season with salt and pepper, and mix well. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.
Uncover and simmer for a further 10 minutes, stirring now and then, to reduce and thicken the tomato mixture.
Break the eggs, spaced well apart, into the tomato mixture. Cover and cook over a low heat for 10 minutes until the eggs are set.
Sprinkle with coriander/cilantro and serve at once.
Excerpted from The Flexitarian Cookbook: Adaptable Recipes for Part-Time Vegetarians and Vegans, compiled by Julia Charles; Ryland Peters & Small, 2019. Reprinted with permission.