Moqueca de ovos

Step 1: Warm 1 tbsp olive oil and 1 tbsp dendê (red palm) oil in a wide, deep frying pan or clay pot over a medium heat. Add 1 onion and 3 cloves garlic and cook for 4 minutes, until the onion is soft and glossy but not brown.

Step 2: Layer 1 red pepper, 1 green pepper and 3 ripe tomatoes over the onion, sprinkle with 1 tsp salt and half the ¼ oz fresh coriander and 1 spring onions, and add 1 malagueta or bird's eye chilli if using. Cover and cook over a medium-low heat for 8 minutes, until the tomatoes collapse and release their juice.

Step 3: Pour in 1 ¾ cups coconut milk and 1 tbsp dendê (red palm) oil, stir gently and simmer uncovered for 5 minutes, until the sauce is orange and lightly thickened. Taste and add a pinch more salt if needed.

Step 4: Make 8 small hollows in the sauce with a spoon. Crack 8 eggs one at a time into a cup and slide each into a hollow.

Step 5: Cover the pan and cook over a low heat for 5–7 minutes, without stirring, until the whites are fully set and the yolks are still soft when you touch them. Cook 2–3 minutes longer if you like firm yolks.

Step 6: Squeeze 1 lime over the pan and scatter over the rest of the ¼ oz fresh coriander and 1 spring onions. Serve straight from the pan with 1 ⅓ lb cooked white rice and 3 ½ oz farofa (toasted cassava flour).