Ultimate shakshuka

Bring a large pan of salted water to the boil and set up a bowl of iced water. Score the base of each tomato with a cross, then blanch for 30 seconds until the skins begin to loosen. Transfer immediately to the iced water then, once cool enough to handle, peel away and discard the skins. Roughly chop the flesh, reserving all of the juices

In a heavy-based deep sauté pan, heat the olive oil over a medium heat. Add the shallots with a generous pinch of salt and cook gently for 8-10 minutes, until completely softened but not coloured, stirring occasionally

Add the red pepper and continue cooking for another 8-10 minutes until softened

Stir in the garlic and chilli and cook for 1 minute until fragrant. Add the spices and stir for 30 seconds. Stir in the tomato purée and cook for a further 2 minutes until it begins to caramelise

Pour in the chopped tomatoes and all of their reserved juices and the sugar. Season well with salt bring to a gentle simmer

Cook uncovered for 35 minutes until the tomatoes have completely broken down and the sauce has thickened, stirring occasionally so it doesn’t catch on the bottom of the pan

Stir through the lemon juice, then taste and adjust the seasoning with lemon or sugar if needed

Using the back of a ladle, make 8 wells in the sauce. Crack an egg into a small ramekin before gently pouring it into each well. Repeat with the remaining eggs then lightly stir the white into the sauce, being careful to keep the yolk intact

Reduce the heat to low, cover with a lid and cook for 5-7 minutes, until the whites are just set but the yolks remain soft

Scatter generously with the herbs. Finish with a drizzle of olive oil and a pinch of salt and pepper and serve straight from the pan with warm crusty bread for dipping