Strong principles

GREEK OLIVE & HERB SHAKSHUKA

SERVES 4

Olive oil
1 red onion, finely chopped
2 cloves of garlic, peeled and thinly sliced
1 tsp coriander seeds, bashed
1 tsp paprika
2 x 400g tins chopped tomatoes
100g Kalamata olives, pitted and halved
1 tbsp dried oregano
1 tsp red wine or cider vinegar
6 organic eggs
75g feta
A small bunch of chopped dill, mint or parsley, or a mixture of all three

TO SERVE

Flatbreads (optional)

■ Heat a little olive oil in a large frying pan, add the onion and cook for 10 minutes, until soft, then add the garlic and cook for another couple of minutes. Add the coriander seeds and toast for a minute.

■ Add the paprika and cook for a few seconds before adding the tomatoes, half the olives, the oregano, vinegar and a good pinch of salt and pepper. Half-fill one of the tomato tins with water and add this