Shashuka started out as an Israeli breakfast dish but it's  so good and versatile that you can have it any time of day or night - it's particularly good when you come back late from a party and need extra sustenance. Our version includes diced feta which gives a salty, creamy counterpoint to the sweet vegetables. Traditionally, you'd crack a couple of eggs into the hot shakshuka for a final cook - it's very good and makes the dish more hearty (and can we highly recommend Holbrook Paddock eggs to do the job?) - but it's still delicious without them, maybe with some warm Turkish bread on the side to dunk. 

Tomatoes, red capsicum, garlic, onion, olive oil, fresh coriander, ground cumin and cumin seeds, feta cheese, lemon juice, smoked paprika, flaked chilli, salt.

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.

Suitable for freezing. Eggs not included.

TO COOK SMALL: Remove plastic film, cover with foil and place in a preheated 200C oven for 25 (from fresh/defrosted) to 45 minutes (from frozen), stirring gently once or twice, until piping hot. Serve as is or make two wells in the mixture and crack an egg into each well, swirling the white into the vegetables. Put the trays back in the oven, uncovered, for approximately 8-10 minutes, or until the whites are set and the yolks still runny.

TO COOK LARGE: Remove plastic film, cover with foil and place in a preheated 200C oven for 40 (from fresh/defrosted) to 60 minutes (from frozen), stirring gently once or twice, until piping hot. Serve as is or make four wells in the mixture and crack an egg into each well, swirling the white into the vegetables. Put the trays back in the oven, uncovered, for approximately 8-10 minutes, or until the whites are set and the yolks still runny.