Shakshuka with Goat's Cheese

Heat a generous drizzle of olive oil in a deep frying pan over medium-high heat (see Tip). Fry the onion and garlic for 2 minutes, then stir in the bell pepper, tomato, Greek-style spices and chopped tomatoes.

Tip: use a deep frying pan with a thick base, as this will heat more evenly and the eggs will poach more easily. If you are cooking for more than three people, use more pans as necessary.

Crumble in the stock cube (see pantry for amount). Mix well and bring to a boil, then allow to simmer gently for 5 - 7 minutes (see Tip). Season to taste with salt and pepper. 

Tip: allow the sauce to reduce and thicken as much as possible, so as to ensure the eggs poach more easily.

Make small wells in the vegetable mixture for each egg. Crack the eggs into the wells so as to mostly submerge them with the sauce, then season the eggs with salt and pepper. Crumble over the goat's cheese, then cover with the lid and allow to poach for 4 - 6 minutes.

In the meantime, bake the naan for 2 - 3 minutes. Take the lid off the shakshuka and turn up the heat. Poach the eggs for a further 2 - 4 minutes so as to allow any excess liquid to evaporate (see Tip).

Tip: the cooking time depends on your pan. Check the eggs and poach for more or less time as needed.