Spiced shakshuka

Method

1. Heat the olive oil in a heavy-based frying pan or shallow casserole with a lid and fry the spice seeds and chilli flakes until fragrant. Add the tomatoes, rinse out the tin with 100ml water and add to the pan. Bring to a gentle simmer and cook for about 10 minutes until reduced and thickened.
2. Stir in the roasted summer ratatouille and bring back to a simmer. Make 4 indents in the tomato mixture with a large spoon and crack an egg into each one. Cover with the lid and cook for 8-10 minutes until the egg whites have set but the yolks are still runny.
3. Scatter over the chopped herbs and serve with crusty bread for a light supper or brunch.