High-protein shakshuka with ground beef and halloumi

Heat the tomato and red pepper sauce; thin with water if a runnier sauce is wanted.

Season the ground beef well with salt, black pepper and coriander and mix.

Squeeze small bunches of the meat together so they hold, without compacting them into dense meatballs.

Dice the halloumi into small pieces.

Drop the meat around the bubbling sauce and the halloumi in between; cook the meat about four minutes on each side, lid on if wanted, flipping so it cooks all round.

Make wells in the sauce and add the eggs; season them with a little salt.

Cover and poach the eggs about five minutes, until the whites are set and the yolks still runny.

Garnish with finely chopped fresh basil.