Shakshuka for one with mushrooms, peppers and feta

Add extra virgin olive oil to a small pan and cover with thickly sliced mushrooms in a single layer; sprinkle with a little salt.

Layer sliced red onions over the mushrooms, then sliced red bell pepper, Anaheim and jalapeno, and another pinch of salt.

Set on medium-high heat (the highest gas flame that stays under the pan) and leave it a few minutes until the mushrooms sizzle and brown on the bottom; the steam softens the onions and peppers above.

Stir and cook the onions and peppers about a minute.

Add ground cumin, smoked paprika, turmeric, dried oregano, black pepper and cayenne; stir and cook about 30 seconds.

Add the tomato puree and a splash of water, stir and bring back to a simmer; add a big pinch of salt.

Once simmering, reduce to medium-low and taste for seasoning.

Stir in cilantro and crumble in a little feta.

Make a well in the middle, crack the egg into a small bowl and slide it into the well; season the egg with a little salt.

Cover and simmer three, four or five minutes, until the egg is done to your liking; it finishes cooking in the hot sauce off the heat.

Serve next to sliced bread, topped with more crumbled feta, Aleppo chili flake, a drizzle of olive oil and freshly torn cilantro leaves.