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Method

1. For the shakshuka, heat the oil in a large non-stick sauté or frying pan with a lid. Once hot, add the onion and aubergine. Fry over a medium–low heat for around 8–10 minutes, until the onions are soft and translucent.

2. Meanwhile, toast the spice seeds and cayenne pepper in a small frying pan. Cook for about 30 seconds–1 minute, or until aromatic and the seeds start to pop. Transfer to a pestle and mortar (or spice grinder) and grind to a fine powder. Add the spices to the onion mixture and stir well. Cook for a couple of minutes, stirring continuously.

3. Add the red peppers to the onion mixture and then stir in the garlic, chillies, vine tomatoes and half of the parsley. Season generously with salt and squeeze in the lemon juice. Cook for a few minutes and then add the tinned tomatoes and sugar.

4. Cover the pan with its lid and bring to a gentle simmer. Cook for 30–40 minutes, until the sauce is rich and has thickened. Add a splash of water during cooking to ensure it does not dry out. Check the texture – it should be wet enough to prevent it drying out and burning while you cook the eggs .

5. Meanwhile, make the flatbreads. Place the salt, oil and flour in a large bowl. Mix to combine and then gradually pour in 125–140ml/4–4½fl oz lukewarm water. Using your hands, knead the dough for a couple of minutes to form a soft, smooth dough. If it is too sticky, add a little more flour and if it is too dry, add a splash of water. Wrap in cling film and chill in the fridge for 20 minutes.

6. For the garlic butter, mix the garlic, butter and chopped herbs together in a large bowl to combine. Season with salt and pepper and set aside.

7. Remove the dough from the fridge and divide into 4 equal balls. On a lightly floured surface, roll the balls into rough circles that are about the thickness of a pound coin. Heat a large non-stick frying or griddle pan until very hot. Cook one of the flatbreads for about 1½–2 minutes on each side, until nicely charred and lightly golden. It may have spots of brown and should puff up a little during cooking. Remove from the heat and brush the flatbread with the garlic butter while still hot. Cook the rest of the flatbreads in the same way, wrapping any cooked flatbreads in a tea towel to keep warm as you cook.

8. For the shakshuka, hollow out four holes in the tomato mixture ready for the eggs. Crack in the eggs and cover with a lid again. Cook for 8–10 minutes, or until the eggs are cooked.

9. If using chorizo, heat a non-stick frying pan over a medium–high heat. Once hot, fry the chorizo for a few minutes, turning frequently, until cooked through, crisp and the fat is rendered. Remove from the heat.

10. As soon as eggs are cooked, remove the pan from the heat. Sprinkle the feta, remaining parsley and pomegranate seeds over the shakshuka and scatter with chorizo, if using. Serve with the yoghurt and flatbreads.