• Preheat your oven to 220°C/200°C fan/gas mark 7.
• 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.

• Place a large pan over 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) for 2 mins.
• Add the pepper, paprika, chopped tomatoes and half the chopped parsley.
• If you like, 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 simmer, covered, over medium-high heat, 5 mins.
• Season with salt and pepper.

TIP: Add a splash of water if it becomes too dry.

• Make small craters in the sauce, then crack the eggs (1-2 per person) into them.
• Season with salt and pepper and crumble the goat's cheese all over.
• Cover and let the eggs 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 shakshouka between your plates.
• Garnish with the remaining chopped parsley.
• Serve the baguette on the side, tearing off chunks to mop up the sauce.