Shakshuka with Feta & Soft Herbs

This is the recipe we cook when the fridge is nearly empty and everyone is hungry. One pan, pantry spices and a few eggs, ready in half an hour. The secret is patience with the sauce: let it simmer until it is thick enough to hold a hollow for each egg.

Serve it straight from the pan in the middle of the table, with plenty of bread for dipping into those runny yolks.