Shakshuka

Method

Light Charlie

1. Light Charlie

   Load about half a football of good-quality lumpwood charcoal into Charlie and light it. Open the vents, close the door and bring the oven up to 180°C (355°F), then partly close the vents to hold it there. There is no need to wait for the charcoal to burn down. Set a Cooking Rack in the middle of the oven.
   Why this mattersCharlie is very well insulated and keeps climbing once the fire gets going. Start closing the vents a little before you reach 180°C (355°F) so the oven settles at a steady heat for the eggs rather than overshooting.

Sauce

1. Heat the skillet

   Put a cast iron skillet on the rack, close the door and let it heat for a few minutes. Add the olive oil and heat for 1 minute.
   1 min timer

2. Fry the onion and spices

   Add the onion, garlic, chilli, cumin seeds and smoked paprika to the hot oil and season with salt and pepper. Close the door and fry for 5 to 10 minutes, stirring once or twice, until the onion has softened and the spices smell fragrant.
   8 min timer
   Why this mattersFrying the cumin seeds and paprika in the hot oil before the tomatoes go in wakes up their flavour and carries it through the whole sauce.

3. Add the peppers and tomatoes

   Stir in the red peppers and the tin of tomatoes. Close the door and cook for about 10 minutes, until the sauce has reduced slightly and tastes rich.
   10 min timer

Eggs

1. Make wells for the eggs

   Use the back of a spoon to make four small wells in the tomato sauce, then crack an egg into each one.

2. Bake the eggs

   Return the skillet to Charlie, close the door and bake for 4 to 5 minutes, or about 3 minutes if you cover the skillet with a lid, until the egg whites are set but the yolks are still soft.
   5 min timer
   Why this mattersEggs go from soft to firm very quickly, and a cast iron skillet keeps cooking them after it leaves the oven. Take the pan out as soon as the whites have turned opaque and the yolks still wobble.

3. Add the feta

   Sprinkle the crumbled feta over the top and return the skillet to Charlie for 1 minute to warm the feta through.
   1 min timer

Serve

1. Finish and serve

   Finish with the dried oregano, the reserved slices of fresh chilli and 10g picked parsley or coriander. Take the skillet straight to the table, remembering the handle will be very hot, and serve at once with crusty bread or flatbread for dipping.