Heat a little olive oil on a medium heat in a large fry pan. Add cooked veg and saute until warmed through.

Add tomato passata and harissa (if using). Bring to a simmer. Taste and season with salt and more harissa if you prefer it hotter.

Use a spoon to make 4 little nests or holes. Break an egg into each hole in the sauce. Cover with a lid and gently simmer for 3-4 minutes or until the egg whites are set and the yolks still runny. OR the eggs are cooked how you like them best.

Divide shakshuka between two bowls. Serve with cheese / nuts (if using) and herbs (if using) scattered over.