Shakshuka

 I roast a pan full of tomatoes most weeks and keep them in the fridge, completely covered in olive oil. This oil makes a great tomatoey base for all sorts of dishes, and can also be reused with each subsequent batch of tomatoes. Just simply cut the tops off the tomatoes and fill a baking tray with them. You can add oil, salt and pepper, but you don't need to (and if you want to reduce the oil, they'll keep for a couple of days or so without the oil).

This is a fabulous filling breakfast. I like the showmanship of giving everyone their own pan on the table, but you can serve it from a big one in the middle. The flavours here are deep and delicious.

For this you'll need a pan that can go in the oven and on the hob.
 Start with some red peppers (yellow peppers work well too, but the green ones have the wrong flavour). I like to remove the skin - either by peeling it off with a knife, or by cutting the peppers in half, remove the insides and grill them, skin down over a hot barbecue until the skin is black and can be pulled off. If life is too short, you can miss this bit off. Slice these into strips. If you prefer you can chop them into chunks instead.
Fry some cumin seeds in hot oil, but don't let them burn. Turn down the heat and add some onion - a couple of big onions or lots more shallots, sliced thinly and until they are soft..Switch on the oven for later. Add some finely chopped garlic and the pepper and continue to cook on the hob until the peppers are soft too. The smell of this cooking is wonderful.Add the garlic stir around and add the peppers and cook over a medium heat stirring occasionally for about 10-15 minutes until the peppers are soft. Add some salt and pepper and some paprika. Many recipes call for saffron, but I can't taste it amongst all the other flavours here so I leave it out. Add some roast tomatoes (this is the primary flavour here so plenty of tomatoes) and cook for a while longer until it's all hot.
Break a fresh egg into a bowl. You can tell if an egg is fresh before you break it by placing it in some water. If it lies flat (or as flat as an egg can lie!) then it's fresh, the more one end rises the less fresh it is, and if it completely floats, throw it away! When you break a fresh egg, the white will cling together (think a good fried egg look whilst an unfresh egg will have a very runny white. You need a firm white and to have not broken the yolk for this.
Make a space in the tomato mix (or more than one if you are doing this as a meal for many people to share) and pour the egg(s) into the space(s). Season and put in the oven for around 10 minutes. It's ready when the white has set.