Shuka was Shak’d

Heat 2 tbsp olive oil in a wide, deep skillet over medium heat. Finely dice the onion and slice the green chilli, then sauté for 5–6 minutes until softened and lightly golden. Add the minced garlic, tomato paste, smoked paprika, and ground cumin. Stir and cook for 1–2 minutes until fragrant. Pour in the canned chopped tomatoes, season generously with salt and pepper, and simmer on medium-low heat for 10–12 minutes, stirring occasionally, until the sauce thickens and deepens in colour. Using a spoon, create 4 shallow wells in the tomato sauce. Crack one egg into each well, being careful not to break the yolks. Cover the pan with a lid and cook for 4–6 minutes until the egg whites are just set but the yolks remain runny (or cook to your preference). While the eggs cook, slice the sourdough rolls in half and spread generously with butter. Toast cut-side down in a dry pan or under a grill until golden. Remove the pan from the heat. Crumble the feta cheese over the eggs and sauce, then dust with a pinch of extra smoked paprika. Tear fresh basil leaves and scatter over the top. Serve immediately in the pan with the buttered sourdough slippers on the side for dipping. Tip: For the best texture, use room-temperature eggs straight from the fridge for a few minutes before adding them — this helps the whites set evenly without overcooking the yolks. Cover the pan with a tight-fitting lid to trap steam and gently cook the tops of the eggs without needing to flip them.