Shakshuka

Heat a lot of olive oil in a heavy skillet over medium-high; add diced onions, mushrooms and salt and cook about 10 minutes until the liquid is gone and they turn golden.

Stir in the diced red bell pepper, the Jimmy Nardello pepper and the sliced jalapeno; cook about 5 minutes until starting to soften.

Add the cumin, paprika, turmeric, cayenne and black pepper and cook a minute or two so they flavour the oil.

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

Make five wells with a spoon; crack each egg into a ramekin and slide it in; season each with salt and pepper.

Simmer on about medium, covered (a sheet pan works as a lid), until the eggs are cooked to taste, taking them off a little early since they keep cooking.

Crumble over feta, drizzle with extra virgin olive oil and scatter Italian parsley.

Serve sauce in the bowl, an egg on top and more sauce, with a slice of toast and a few drops of olive oil.