Shakshuka

Food from one pan put in the middle is a simple way to sit down together instead of in shifts.

Use a cast-iron or heavy-based pan — in a thin one the sauce burns before the eggs set. Fry chopped onion and bell pepper in oil for about seven minutes, add garlic, cumin, paprika and a pinch of chilli, and warm the spices for half a minute so they open up. Pour in a tin of chopped tomatoes, salt it and simmer fifteen minutes on medium until the sauce thickens: if it's runny the eggs will sink. Make wells with a spoon and crack the eggs in one at a time, salting each one. Cover and give it five to seven minutes, until the white is set and the yolk is still liquid — judge by that, not by the clock. Take it off the heat, scatter coriander or parsley, put the pan straight on the table and eat with bread, dipping into the yolk.

When did people at your home last eat from a shared dish?