Shakshuka

Put a heavy skillet over medium-high heat with a generous drizzle of olive oil, then add the diced onions, the mushrooms and some salt.

Cook about 10 minutes until they give up all their liquid and start to turn golden and meatier in flavour.

Stir in the diced red bell pepper, the Jimmy Nardello pepper and the sliced jalapeno and cook about five minutes until they soften.

Add the cumin, paprika, turmeric, cayenne and black pepper and cook them a minute or two in the oil to wake the flavours up before any liquid goes in.

Add the crushed tomatoes and stir in a nice splash of water.

Simmer over about medium heat, stirring occasionally, 15 to 20 minutes, then taste for salt.

Make a depression in the sauce with a spoon for each egg, five in this case.

Crack each egg into a ramekin first, then slide it into a well; season each egg with salt and black pepper.

Keep simmering on about medium heat, covered, until the eggs are cooked to taste, erring on the early side because the hot sauce keeps cooking them on the plate.

Finish with crumbled feta, a drizzle of extra virgin olive oil and chopped Italian parsley.

Serve with sauce in the bowl first, then an egg, then more sauce, and a slice of toast.