400 g tinned chickpeas
1 red pepper
40 ml olive oil
400 g tinned cherry or chopped tomatoes
4 garlic cloves, crushed
1 ½ tbsp rose harissa (I use Belazu)
30 g black olives, roughly chopped
1 tsp cumin seeds
1 tsp sugar
Salt and black pepper
2 medium free-range eggs
Handful of chopped coriander and/or parsley
150 g halloumi cheese, sliced (or feta, crumbled)
Heat the oven to 220C/425F/gas 7.
Drain and rinse the chickpeas. Deseed the pepper and cut into thin slices.
Drizzle the olive oil into an ovenproof dish and add the chickpeas, red pepper, tomatoes, garlic, harissa, olives, cumin, sugar, and 400 ml water, and season with salt and pepper. Roast for an hour, until the sauce has thickened and is sticky around the edge of the dish.
Remove from the oven and turn on the grill to its highest setting. Make two small holes in the mixture with the back of a spoon, then break one egg into each. Season and place under the grill for 3 min, until the eggs are just set.
While the eggs are cooking, heat a frying pan over a medium heat. When hot, add the halloumi and fry for a couple of minutes until the water evaporates and the edges start to brown, then flip over and caramelise the other side (which will take less time). Leave in the pan to keep warm (and so it doesn’t go squeaky).
Remove the shakshuka from the grill, scatter over the herbs. Eat straight away with the halloumi or feta and crusty bread.