Shakshuka with broad beans and labneh

Method

1. For the tomato sauce, put the oil, cumin seeds, chilli flakes and bay leaves in a frying pan with a lid over a low heat and cook gently for a few minutes. Add the onions and a pinch of sea salt, then cook gently for at least 15 minutes until the onions are soft and pale pink. Add the tomatoes, put the lid on the pan and leave to simmer gently for about an hour, stirring occasionally. Add a little water if the sauce gets too thick. Discard the bay leaves.
2. When the sauce is almost done, steam the broad beans for 3-4 minutes until just tender, then refresh in cold water and set aside.
3. Make 4 indentations in the tomato sauce and crack an egg into each. Simmer gently, uncovered, for 5-10 minutes until the whites start to turn opaque, then cover and simmer for a few more minutes until the whites are cooked through but the yolks are still runny.
4. Serve each person an egg and its sauce, scattered with broad beans, artichoke hearts and parsley. Dot each plate with labneh or yogurt and serve with flatbread.

Recipe is from Naomi Devlin’s cookbook Food for a Happy Gut (£20, Headline).