Shakshuka & Crispy Eggs on toast

• 2 thick slices sourdough bread
• 2 eggs
• 3 tbsp Isle Of Wight Tomatoes shakshuka
• 30g grated mozzarella
• 8-10 IOW cherry tomatoes, halved
• 1 tbsp olive oil, plus extra for drizzling
• Small handful fresh basil and mint, roughly torn
• Pinch dried oregano or thyme
• Salt and black pepper

Toast the sourdough until deeply golden and crisp. Drizzle lightly with olive oil and set aside.

Spoon the IOWT shakshuka into a small pan and warm gently over a low heat until hot. Keep it saucy rather than reducing it too much.

Bring a small pan of water to the boil. Carefully lower in the eggs and cook for 6 minutes. Transfer to iced water or cold running water, then peel once cool enough to handle. Cut each egg in half.

Heat 1 tbsp olive oil in a small frying pan over a medium-high heat. Sprinkle the grated mozzarella into two small mounds, then place half a soft-boiled egg on top of each mound, cut-side up. Fry for about 1 minute, until the cheese is golden and crisp around the edges.

Toss the cherry tomatoes with a pinch of salt, black pepper, a small drizzle of olive oil and the dried herbs.

Spoon the warm shakshuka over the toasted sourdough. Scatter over the dressed cherry tomatoes, then place the crispy cheesy eggs on top.

Add the torn basil and mint, a pinch of black pepper and a final drizzle of olive oil. Serve immediately.