Shakshuka with Turkish Pide and Olives

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Thinly slice garlic and onion. Roughly chop capsicum.
2. Heat a drizzle of olive oil in a large, oven-proof fry-pan on medium heat and cook garlic and onion for about 6 minutes, until softened and beginning to brown. Add shakshuka spices and salt and cook for a further 1-2 minutes, until fragrant.
3. Add stock, tomatoes and capsicum. Bring to a simmer and cook for about 6 minutes, until thickened. While sauce simmers, thinly slice kalettes; roughly chop olives; chop all herbs and set aside separately. Once sauce has cooked, stir through kalettes, olives and first measure of coriander. Season to taste.
4. Break eggs on top of sauce and place pan on middleupper rack of oven. Cook for about 7 minutes, until whites are cooked but yolks are still runny.
5. While eggs cook, place pide loaf on prepared tray and place in oven, underneath eggs for about 6 minutes, until warmed through.
6. To serve, divide shakshuka between plates with plenty of crunchy bread on the side. Sprinkle with remaining coriander and parsley.