Shakshouka

serves 2

1kg fresh, mixed tomatoes

2 tbsp olive oil

5 garlic cloves

3 sun-dried tomatoes, finely chopped

1 tsp Maldon sea salt

1 tsp brown sugar

2 level tsp Pimenton de la Vera-sweet

2 organic free-range eggs

a handful of coriander leaves

1. Roughly chop the tomatoes: finely chop or crush the garlic.

2. Heat the oil in a thick-bottomed pan and simmer all the ingredients (except the eggs and coriander) for 15 minutes.

3. Break the eggs into the mixture and cover and continue to simmer until the eggs are just set.

4. Remove from the heat and sprinkle over the coriander.

5. Serve with crisp, fresh bread (e.g. fougasse).