Ramadan Treats: Shakshuka with corned beef

"This is a favourite with my family for brunch, and would be wonderfully filling as a Ramadan breakfast option as well. It's originally from Tunisia, I think, but of course it has local variations when we make it."

1 onion (large, diced)

3 cloves of garlic (finely minced)

1 bell pepper (diced)

1/3 cup parsley (chopped)

1/2 cup coriander (chopped)

1 teaspoon ground cumin

2 teaspoon chili powder

1 teaspoon dried thyme or oregano

1 can corned beef

1 can peeled tomatoes

4 eggs

3 tablespoons oil (preferably olive oil)

salt and pepper

- Saute' the onions and bell pepper in oil over medium heat until onions become translucent. It's best to use a large, shallow pan for this dish so you can space out the eggs.

- Add garlic, cumin, chili powder, parsley, half of the coriander and herb of choice and stir it all together until it becomes fragrant

- Add in corned beef and stir and cook until its blended well together with the mixture of vegetables

- Pour in the can of peeled tomatoes over the mixture and using your spatula, break up the tomatoes into tiny pieces, stirring the mixture

- Season with salt and pepper to taste

- Let the sauce simmer until it starts slightly bubbling on top

- Using your spatula, make four little pits within the mixture, so as to make little beds for the eggs to cook in. Keep a fair distance between the pits so that the eggs don't mix

- Crack the eggs, one in each hole. Reduce the heat, cover and let it cook for 5 to 10 minutes

- Garnish with the fresh herbs

- Best served with bread