Ottolenghi's Shakshuka eggs from Jerusalem

Ingredients

• 2 tbsp olive oil
• 2 tbsp Pilpelchuma or harissa paste
• 2 tsp tomato purée
• 2 large red peppers, cut into 0.5cm dice (300g in total)
• 4 garlic cloves, finely chopped
• 1 tsp ground cumin
• 5 large, very ripe tomatoes, chopped (800g in total); tinned are also fine
• 4 medium free-range eggs
• 4 egg yolks
• 120g Labneh, or thick yoghurt
• salt