Shakshuka

Heat a heavy skillet over medium-high with olive oil and cook the diced onions and mushrooms with salt about 10 minutes, until they give up their liquid and start to turn golden.

Stir in the three kinds of pepper and cook about five minutes, until they soften.

Add the cumin, paprika, turmeric, cayenne and black pepper and cook a minute or two to wake up the flavours in the oil before the tomatoes go in.

Add the crushed tomatoes and a splash of water, and simmer on about medium 15 to 20 minutes, stirring occasionally, then taste for salt.

Make a well in the sauce for each egg, crack each egg into a ramekin first and slide it into its well, then season with salt and pepper.

Keep simmering covered on medium, checking often, until the eggs are done as you like them; err on the early side because the sauce keeps cooking them.

Finish with crumbled feta, a drizzle of extra virgin olive oil and Italian parsley, and serve with sauce in the bowl, an egg on top and toast.