Shakshuka with green chilli and preserved lemon salsa verde

For the shakshuka tomato base, heat the olive oil in a large pan over medium heat, then add the onion and bell pepper then cook until translucent. Add in the garlic along with the ground spices and cook for another couple of minutes over a lower heat, until the spices cook out and the garlic becomes fragrant

Add in the tinned tomatoes and gently break down the larger pieces with a wooden spoon or Maryse. Season with salt and pepper then bring to a gentle simmer 

Meanwhile, add all of the ingredients for the salsa verde to a food processor except for the olive oil. Pulse until everything is very finely chopped, almost to a thick paste

Add the olive oil in small increments and continue to pulse the mixture until the salsa comes together and almost emulsifies. Taste and season with salt as needed, then transfer to a jar and set aside until serving

Once the shakshuka has slightly thickened, stir through the chopped parsley, making sure to reserve a couple of leaves for garnish later

Next, use a spoon to create four small wells in the sauce. Crack the eggs one at a time into a fine sieve to strain the excess white, then place into each of the wells. Cover and cook for 5–7 minutes until the eggs set 

To serve, garnish the shakshuka with a couple of generous spoonfuls of the salsa verde, along with some yoghurt, sliced chilli, chilli flakes and picked parsley leaves