GET GOING Boil the kettle. Place a deep pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 3-4 minutes (shifting occasionally). Add the chopped pickled peppers, the grated garlic, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly).

ADD THE LENTILS When the garlic is fragrant, pour in the tomato passata and 100ml of boiling water. Bring to a simmer. Reduce the heat and cook until the sauce has thickened, 6-7 minutes. Add the rinsed lentils, ½ the picked coriander, the shakshuka spice, a sweetener (to taste), and seasoning. Simmer until heated through, 1-2 minutes. Add a splash of water if the sauce is too thick.

HALLOUMI While the sauce is simmering, slice the halloumi into 1cm thick slices. Place a clean pan over medium-high heat with a drizzle of oil. When hot, fry the halloumi until crispy, 1-2 minutes per side. Drain on paper towel and cover.

OPTIONAL EGG Using a spoon, make 2 small wells in the saucy lentils and crack eggs (optional) into each well. Cover and cook for 5-7 minutes, or until the eggs are done to your preference. Remove the pan from the heat.

BAGUETTE Smear the baguette rounds with butter (optional) or drizzle Milk with oil. Return the pan to medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.

YUM! Dish up a generous portion of shakshuka (with the poached egg if using!) and top with the halloumi slices. Garnish with the remaining picked coriander. Finish it off with a crack of black pepper. Side with the toasted baguette rounds for dunking. Dig in!