Shakshuka

Finely chop the onion and pepper. Peel the tomatoes and grate them on the large holes of a grater, or blend them until smooth.

Heat the olive oil in a large skillet over medium heat. Add the onion and pepper and sauté for a few minutes until soft. Season with a little salt. Then add the grated tomatoes and a pinch of sugar to balance their acidity. Let the sauce simmer for 10–15 minutes until it thickens slightly.

Make small wells in the sauce and crack the eggs into them one at a time. Cover the skillet and cook for a few minutes until the whites are set. Leave the yolks runnier if you prefer.

Take the skillet off the heat and sprinkle with the crumbled cheese. Season with a little black pepper and fresh parsley. Shakshuka can be served straight from the skillet while it's still warm.