Shakshuka

Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft.

Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick.

Can be frozen for 1 month.

Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one.

Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking.

Scatter with the coriander leaves and serve with crusty bread.