Shakshuka with Merguez and Feta

Heat the olive oil in a large frying pan over medium-high heat, add the merguez and cook for 3 minutes until browned. Remove and set aside.

Add the onion and peppers to the pan and cook for 5 minutes until softened, then add the garlic, cumin, paprika and cayenne and cook for 1 minute.

Return the merguez, pour in the chopped tomatoes and simmer for 6 minutes until the sauce thickens.

Make 4 wells in the sauce and crack an egg into each, scatter the feta over and cover with a lid.

Cook for 5–6 minutes until the whites are set but the yolks are still runny, then scatter with fresh coriander and serve with warm flatbreads.