• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
• Halve the bell pepper and discard the core and seeds. Chop into 1cm strips.
• Halve the chilli and discard the core and seeds. Finely chop half (double for 4p).
• Finely chop the parsley (stalks and all).

• Place a large pan over medium heat (no oil)
• Once hot, add the pumpkin seeds and dry-fry, shifting constantly, 1 min. Remove from the pan and set aside.
• Return the pan to medium-high heat with a drizzle of oil.
• Once hot, fry the onion, garlic and chopped chilli (use less if you don't like spice) until fragrant, 2 mins.
• Add the pepper, paprika, chopped tomatoes and half the chopped parsley. Add a pinch of sugar to cut the acidity of the sauce.

• Add 60ml water (double for 4p) to the pan.
• Bring to the boil while stirring, then cover with the lid and simmer over medium-high heat until slightly reduced, 5-6 mins.
• Once simmered, stir through the harissa paste.
• Season to taste with salt and pepper.

TIP: Add another splash of water if the sauce becomes too dry.

• Make small craters in the sauce, then crack in the eggs (1-2 per person).
• Season with salt and pepper and crumble over the goat's cheese.
• Cover and allow the eggs to cook, 5-6 mins.
• When 3 mins of cooking time remain, remove the lid and increase the heat a little to evaporate any excess water.

• While shakshouka simmers, pop the baguettes into the oven.
• Cook until warmed through, 2-3 mins.

• Divide the goat's cheese shakshouka between bowls.
• Garnish with a scattering of pumpkin seeds and the remaining chopped parsley.
• Serve the baguette on the side, tearing off chunks to mop up the sauce.