Shakshouka I believe is an Israeli dish, you may think it strange to find it in a British mum's kitchen, but it's simply too delicious not to be there. I first tried this at a lovely little restaurant not far from where I live. It's a cosy spot, which serves killer coffee, is decorated in an eclectic style with an emphasis on twinkle lights and plays seductive middle eastern music lulling one into a relaxed state - hard to do in my case.  Whenever I go there, I order this.  I must have eaten it on a dozen occasions but only recently thought of making it myself.  This has become one of the family's most requested meatless dishes. I hope yours will enjoy it too.

1 onion, finely chopped
2 cloves garlic, minced
1 green jalapeno pepper, seeded and very finely chopped
salt and pepper
1 teaspoon cumin
Chopped parsley
1, 25oz can of crushed tomatoes
4 eggs
3/4 cup of crumbled Feta cheese
A generous handful of chopped fresh parsley
The best quality, doughy, squishy pita bread, warmed or toasted.

In a medium saute pan heat the olive oil.

Add the onion and saute for 5 minutes on a low heat until golden.

 Add the garlic and the pepper. I only used half the pepper as I don't like it too hot - let your preference be your guide.

Add the chopped parsley and cumin, saute for a further few minutes until the onion is beginning to caramelize. Don't burn the garlic!

Pour in the tomato sauce, bring to the boil and turn down to a simmer.

Simmer away for a few minutes.

Crack the eggs, one at a time, into a small dish or bowl, make a little well for each one in the tomato sauce and slip them in.  Cover and let the eggs poach in the sauce.  This won't take long - around 3-5 minutes.

While the eggs cook, warm your pita bread.

Take the pan off the heat, sprinkle with as much feta cheese as you wish and top with more chopped parsley.

Serve with the warmed pita bread and green salad for a killer lunch or easy supper.