Easy shakshuka

Method

1. Heat the oil in a large frying pan over the campfire (or barbecue or hob). Add the onions, peppers, chillies, garlic and spices, then fry gently for 10 minutes until the veg has softened and turned golden. Add the tomatoes, sugar, bay leaves and thyme, stir to combine, then season and simmer for 20-30 minutes until thickened, adding a little water if it looks too thick or starts to catch.
2. Make four indentations in the sauce and crack an egg into each one. Cover the pan with a lid or foil and cook for 3-4 minutes until the whites are set but the yolks are still a little soft. Scatter with chopped parsley and serve from the pan.