Feta and roasted tomato shakshuka

• tomatoes↗6 medium

  halved

• olive oil↗2 tsp tsp

  plus a drizzle

• red onion↗1

  finely chopped

• padrón peppers↗8

  or 2 green bell peppers (or use 1 green pepper if none), sliced into rings

• pul biber↗2 tsp tsp

  (Aleppo red peppers), plus a pinch to serve

• wild garlic↗handful of

  or spinach

• stale bread100g g

  of your choice, torn into bite‑size pieces

• eggs↗3
• feta↗100g g
• halloumi↗50g g

Step-by-step instructions

1. 1

   Heat the oven to 200°C/180°C fan/gas 6. Arrange the tomatoes skin-side down in a roasting tin, drizzle with a little olive oil and season. Roast for 20 minutes. Set aside to cool.

2. 2

   Meanwhile, cook the red onion in a medium ovenproof frying pan with 2 tsp olive oil over medium heat until it begins to caramelise, about 8 minutes.

3. 3

   When the onion is soft, add the padrón peppers and season with salt, pepper and pul biber. Peel the skin off the roasted tomatoes, then add them to the pan with the onion and peppers together with all the remaining juices.

4. 4

   Roughly crush the tomatoes with a wooden spoon and cook for 5 minutes over medium‑high heat. Add the wild garlic or spinach and wilt for a minute, then remove from the heat. Tuck pieces of bread into the mixture, then create three wells for the eggs with a spoon. Crack the eggs into the wells, crumble the feta and grate the halloumi. Drizzle a little more olive oil and sprinkle a pinch of pul biber.

5. 5

   Turn the oven to 160°C/140°C fan/gas 3 and bake the shakshuka for 12‑15 minutes. The eggs should be set but still soft inside, and the feta, halloumi and bread should be crispy and golden.