Shakshuka

Shakshuka is eggs gently poached in a simmering sauce of tomatoes, peppers, onion and garlic, seasoned with cumin, paprika and chilli. Brought to the table in its cast-iron pan with the whites just set and yolks still runny, it is scattered with coriander and often crumbled feta.

Served with crusty bread for scooping, it works as breakfast, brunch or a quick, satisfying supper.

Shakshuka has North African roots — most often credited to Tunisia and the wider Maghreb — where spiced tomato-and-pepper stews are long established. Its name comes from an Arabic word meaning "a mixture."

Jewish immigrants from North Africa brought shakshuka to Israel in the 20th century, where it became a national breakfast staple, and from there it spread onto brunch menus around the world. Today versions are claimed and adapted across the Middle East and Mediterranean.