Shakshuka

Lulu's tips for making the best shakshuka:

• The secret to a great shakshuka is giving the tomato sauce time to reduce before adding the eggs. I find this concentrates the flavours and creates the perfect consistency for the eggs to sit in. If it's too watery, the yolks are more likely to burst.
• If I'm cooking for a crowd, I'll make the tomato and pepper base ahead of time. When ready to serve, I simply reheat the sauce, crack in the eggs and cook until the whites are set and the yolks are still runny.
• It's easy to make this recipe your own. You could add chorizo to the sauce, or scatter over crumbled feta, sliced olives or fresh coriander just before serving, and a pinch of chilli flakes is perfect if you want a little more heat.
• I keep a close eye on the eggs as they cook, as they only need a few minutes. I like to take the pan off the heat while the yolks are still soft, so they stay runny when served.