I love shakshuka - it’s warming, hearty and comforting, and makes a great brunch. My recipe has an Indian twist, which is why I call it desi shakshuka! Enjoy :-)

What you need

• 4 eggs

• 1 red pepper sliced

• 1 red onion, sliced

• 4 garlic cloves, sliced

• 2 green chillies, sliced

• 4 tomatoes, chopped

• small handful coriander, chopped

• 2 large handfuls spinach, chopped

• 4 small potatoes, cut into bite-sized pieces

• 2 tbsp tomato puree

• 1 tsp cumin seeds

• 3/4 tsp cumin powder

• salt

• pepper

• vegetable oil

What you do

1. Pre-heat oven to 200c. Line a baking tray with parchment, add your chopped potatoes, drizzle with vegetable oil, salt and pepper, mix through and pop into the oven for 30 mins, until brown and crisp

2. In the meantime, heat 2 tbsp of vegetable oil in a thick bottomed pan on medium high

3. When hot, sizzle 1 tsp cumin seeds and the chopped chillies

4. Then add the chopped garlic and fry until turning golden-brown

5. Then the onion with a pinch of salt, and fry until starting to soften

6. Then the sliced pepper stir, cover, lower heat to medium-low and cook for about 10 mins, until starting to soften

7. Then the chopped tomatoes, cumin powder, a pinch of salt and pepper, tomato puree, a splash of water. Mix well, cover and simmer for 15 minutes

8. The tomatoes would have broken down, squish them with the back of your spoon, mix through, and add the spinach. Cover and cook for another 5 minutes

9. Open, mix. Make 4 pockets and crack an egg in each, Sprinkle with coriander leaves, salt and pepper

10. Cover and cook on low for another 5 minutes, longer if you don’t like your eggs runny…maybe 7-8 minutes in that case

11. Open up, spoon on your roasted potatoes

12. Get in with toasted pitta, sourdough bread or parathas! Delicious!