• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Chop the onion and peel then 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 the chilli (double for 4p). Finely chop the parsley.

• Heat a drizzle of oil in a large pan on medium-high heat.
• 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 parsley. If you like, you can add a little 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, for 5 mins over medium-high heat.
• Season to taste with salt and pepper.

TIP: If you're in a hurry you can boil the water in your kettle.

• Make small craters in the sauce, then crack the eggs (1-2 per person) into them. Season with salt and pepper.
• Crumble the goat's cheese all over, cover and let the eggs cook, 5-6 mins.
• During the last 3 mins, remove the lid and increase the heat a little to evaporate any excess water.

• Meanwhile, lay the baguettes on a baking tray
• Bake for 8-10 mins or until golden brown.

• Divide the shakshouka between your plates.
• Garnish with the remaining parsley and serve the baguette on the side.