Shakshuka

Heat olive oil in a large frying pan over medium heat and add tomato paste, peppers, garlic, cumin, and 3/4 tsp salt. Stir and cook over medium heat for about 8 minutes to allow the peppers to soften. Add the tomatoes, bring to a gentle simmer, and cook for a further 10 minutes until you have quite a thick sauce. Taste for seasoning.

Make 8 little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks. Use a fork to swirl the egg whites a little with the sauce, taking care not to break the yolks.

Simmer gently for 8 to 10 minutes until the egg whites are set but the yolks are still runny (you can cover the pan with a lid to hasten the process). Remove from the heat and leave for a couple minutes to settle, then serve with a few spoons of yoghurt.