Spiced tomato & lentil shakshuka

Put the oil in a large, lidded frying pan (about 25cm diameter) and set over a low-medium heat. Add the onion, chilli and peppers and cook, stirring often, for 10 minutes, until soft but not browned.

Add the garlic, baharat spice and parsley stalks. Cook for 2 minutes, stirring, then add the tomatoes. Season, turn the heat up a notch and simmer for 5-7 minutes, until the tomato mixture has begun to thicken. Stir in the lentils and simmer for a couple more minutes.

Make four generous, evenly spaced hollows in the sauce using a wooden spoon and crack an egg into each. Cover the pan, reduce the heat to low and cook for 7-10 minutes, until the egg whites are firm throughout and the yolks are set to your liking. Remove the lid, scatter over the parsley leaves, Greek salad cheese and chilli flakes and serve with crusty bread to mop up the sauce.