Finely chop 1 onion.

Heat 1 tablespoon olive oil in a large pan over medium heat.

Add the chopped onion and sauté for 3-5 min, until golden and soft.

Finely chop or press 3 garlic cloves.

Add the garlic to the pan and sauté for 1 min, until fragrant.

Season with salt to taste.

Wash 300g wild garlic (ramsons) and cut it into strips.

Cut 4 roasted peppers into strips.

Add the wild garlic and roasted peppers to the pan with the onion.

Cook the vegetable mixture over medium heat for 5 min, stirring occasionally.

Add 1 can of tomato puree to the pan.

Season the sauce with salt, black pepper, and chili flakes to taste.

Crack 4 eggs directly over the tomato mixture in the pan, spacing them evenly.

Cover the pan with a lid.

Cook for 5-7 min, or until the eggs are cooked to your desired doneness (soft or firm yolks).

Once the eggs are cooked, remove the pan from the heat.

Sprinkle chopped fresh parsley over the shakshuka.

Crumble white cheese or feta cheese over the top.

Serve the shakshuka immediately.