Shakshuka thick sauce

• 1 egg per person
• 1 onion, sliced
• 1 habanero chillie, crumbled
• 1 red pepper, diced
• 1 tin chopped tomtoes
• 1lb green tomatoes
• pinch of cumin seed, salt, chopped coriander, olive oil

Toast the cumin seeds, fry the sliced onions and chilli until well goldenbrown. Separately fry the peppers a bit, add the tomatoes and fry until starting to soften. Add tinned tomatoes and  salt, combine,  cook until sauce thick, make wells, add eggs, salt each egg and sprinkle with coriander. Cover with lid and bake until eggs set. Served with a chapati-like flat bread-tortillas better.

Next time: add the coriander after baking. 1 habanero between 6 made for a very hot shaksuka