Simple shakshuka

1 Heat the olive oil in a large heavy based pan over a medium heat. Add the onions and cook until they begin to soften. Add the ground spices and stir to coat evenly. Cook for a minute or so to toast the spices before adding the sliced peppers. Cook for eight minutes until the peppers begin to soften and the spices are fragrant.

2 Add the brown sugar and tomatoes. Simmer for 20-30 minutes until well reduced and thickened. Taste for seasoning and add a generous amount of pepper and some salt.

3 Meanwhile fry or poach the eggs depending on which method you prefer.

4 Remove the stew from the heat, stir in the spinach leaves, using the residual warmth to wilt them.

5 Ladle the stew into bowls, top with an egg and lots of fresh parsley before serving with crusty white bread.