Ingredients

1 tbsp

olive oil

small onion, chopped

1/2

small fresh red chilli, deseeded and finely chopped

garlic clove, sliced

a squeeze

tomato puree/paste

400g

can of cherry tomatoes

4 tbsp

chargrilled red peppers from a jar, sliced

1/2 tsp

sugar

1 tsp

smoked paprika

1/2 tsp

ground cumin

eggs, any size

50g

crumbled feta, to serve (optional)

2 tbsp

pitted black olives, to serve (optional)

zhoug, for drizzling (optional)

bread, to serve

"This North African dish is a great choice for two because for larger numbers it’s difficult to fit the eggs in the pan. It makes a satisfying supper served with pitta bread, other flatbreads or crusty French bread.

Zhoug (pronounced ‘zoog’) is a spicy coriander/cilantro-based sauce originally from Yemen, but popular throughout the Middle East; it adds excitement to falafels, roasted veg, wraps and pittas. You can make it yourself by blitzing fresh coriander and parsley with chillies/chiles and a little cardamom and cumin, but bought in small jars, it is a handy condiment to keep in the fridge."

TOP TIP: IN PRAISE OF RUBBER SPATULAS

"A friend of mine used to call spatulas ‘last licks’. Their obvious use is when making a cake, so the mixing bowl is properly scraped of cake mixture; though some might argue this is cruel to children.

In recent years, I have dramatically expanded my spatula collection. I have three heatproof spatulas for savoury cooking and two set aside for desserts and baking. The former are in constant use when frying and sauce-making, and conveniently fit in the cutlery section of my dishwasher.

Apart from being handy and economical, rubber spatulas are simply brilliant for emulsifying. They have a magic effect on mashed potatoes (if you haven’t tried it, stand by to be amazed) and sauces. In a risotto, they ensure none of the caramelized goodness that collects around the side of the pan is wasted, and also that the sauce in which the rice is bathed is smooth and unctuous." (Orlando Murrin)

Recipe produced with kind permission: Two’s Company: Simple by Orlando Murrin, published by Ryland Peters & Small (£20) Photography by Clare Winfield © Ryland Peters & Small

Method

Heat the oil in a large frying pan, one with a lid, and cook the onion, chilli and garlic for 5 minutes till softened. Add the tomato purée for 30 seconds, then the tomatoes, peppers, sugar, spices, 100 ml plus 1 tablespoon water (you can use the can as a measure) and season with salt and pepper. Simmer, uncovered, for 8–10 minutes till thickened and check the seasoning.
Make 4 indentations in the surface of the sauce. Break an egg into a small dish and slide into the first indentation, then repeat with the other 3 eggs. Sprinkle salt and pepper over the eggs, then spoon some of the sauce over the whites (which will spread), but leave the yolks uncovered. Cook over a low heat, covered, for about 6–8 minutes, until the eggs are how you like them.
Lift out the eggs with a spatula and spoon the sauce around them. Top with crumbled feta and olives, if using, and flick over some zhoug, if you wish. Serve with some good bread.