Roasted Tomato Shakshuka

1. Warm the olive oil in a wide, shallow pan over a medium heat, ideally one with a lid. Add the sliced garlic and chilli flakes and cook for about a minute, until fragrant but not coloured.
2. Pour in the whole bottle of Roasted Tomato soup. Bring to a gentle simmer and let it bubble away for 3 to 4 minutes. This thickens it slightly, which matters, it's what lets the eggs sit on top rather than sinking straight through.
3. Make four wells in the soup with the back of a spoon, spacing them evenly around the pan. Crack an egg into each one.
4. Season the eggs, turn the heat down low, cover the pan and cook for 6 to 8 minutes. You're after whites that are just set with yolks still soft. Start checking at 6 minutes, they go from perfect to firm surprisingly fast.
5. Take the pan off the heat and scatter over the parsley and a little more chilli. Add crumbled feta or a spoon of yoghurt if you fancy it.
6. Serve straight from the pan, with plenty of bread for mopping.

Chef's note: don't stir once the eggs are in. Leave them be and they'll set into neat pockets rather than scrambling through the sauce.