Italian-inspired shakshuka with spicy sausage, basil and mozzarella

Brown the spicy Italian sausage in a little oil, crushing it up, over medium heat 4 to 5 minutes until browned and no longer pink; set aside.

Saute the onions in the sausage fat until soft and translucent.

Add the five crushed garlic cloves and the sun-dried tomatoes and saute until fragrant. Oregano or anchovy paste could go in too.

Add the crushed tomatoes and chopped basil and return the sausage.

Simmer 20 to 30 minutes until the flavours meld and it is thick enough for the eggs.

Add the eggs and chunks of mozzarella; lower the heat, cover and stew, checking the eggs after five minutes and pulling off the heat when nearly done.

Serve immediately with freshly grated Parmesan and fresh basil.

Variation: for a Mexican- or Spanish-inspired version, use chorizo or merguez instead of the Italian sausage, add back the cumin and smoked paprika, and garnish with sliced jalapenos, crumbled cotija or shredded manchego and washed, dried cilantro; serve with crusty bread or a toasted tortilla.