• 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 a chilli (use all for 4P and 6P).
• Finely chop the parsley (stalks and all).

• 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) until fragrant, 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 (per 2P) 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.

TIP: Not a fan of goat's cheese? Don't worry, it will still be delicious without!

• While shakshouka simmers, halve the ciabatta lengthways then widthways.
• Place a separate pan over medium high heat with a drizzle of oil.
• Fry the falafel for 3-5 mins, turning frequently for even cooking.
• Pop the ciabatta into the oven and cook until warmed through, 2-3 mins.

• Divide the goat's cheese shakshouka between bowls.
• Garnish with the crumbled falafel and remaining chopped parsley.
• Serve the ciabatta on the side, tearing off chunks to mop up the sauce.