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Season the chicken thighs with sea salt and black pepper. Heat a large pan with 1/2 tbsp oil on a medium- high heat and brown the chicken for 4-5 mins on each side. Remove from the pan and keep warm.
Meanwhile, finely dice the onion and cut the red pepper into bite-sized pieces. Peel and cut the sweet potatoes into small 1cm cubes. Finely slice the red chilli (remove the seeds for less heat). Roughly chop the coriander leaves.
Heat the same pan with 1/2 tbsp oil on a medium heat and cook the onion and sweet potato for 10 mins. Stir in the ground cumin, smoked paprika, apricot harissa paste, half of the chilli and half of the coriander. Add the red pepper and chopped tomatoes, simmer for 5 mins, then season with sea salt and black pepper.
Place the chicken thighs into the tomatoes and gently crack in the eggs separately, dropping in between the chicken pieces. Place a lid on the pan and gently simmer for 10-15 mins until the egg whites have set (they will turn opaque) and the chicken is cooked through.
Sprinkle over the remaining sliced chilli and remaining coriander.
Spoon the shakshuka into two warm bowls.