There’s a little cafe I like to go to where I can drink endless coffee, study and eat this delicious tomato and egg based dish. I sit up the back, near the kitchen and its aromas, where the music isn’t so loud that I can’t concentrate but the noise of the other diners still filters through. The coffee and food is always as exceptional as the service, where they know my order just with a smile and a friendly ‘Hi!’, never minding that I’m there to hide myself away behind my laptop and fill my head with chemistry.

My homemade version is different, and while I love it, I can never quite put my finger on how. Their dish seems to be cooked low and slow where at home, I never have the time for that. Mine is quicker, ready in around 15 minutes and uses what I can find in the house, so often changing with the season. I’ve realised I’ve stopped trying to recreate the dish from Little Boat, and stick with what works for me here, so I can eat theirs when I’m there.

My Shakshuka

You’ll need:

• 1 tsp Fenugreek seeds (optional)
• 1 tsp Turmeric
• 1 tsp Smoked Paprika
• 1/2 Onion, finely diced
• 2 Garlic Cloves, finely diced
• 1 tin of Tomatoes
• 4 Eggs
• 4 Slices of Bread (2 per person)
• 1/2 Bunch of Parsley, chopped
• Balsamic Glaze
• Goat’s Cheese to top
• Olive oil for cooking

Method:

1. Heat a small pan on the stove top to medium heat. Add the fenugreek, turmeric and paprika with a teaspoon of olive oil and allow to cook for a minute or two. Add the onions and garlic and soften for 3 minutes, stirring.
2. Add the tin of tomatoes and let them warm through so when you add the eggs the warm tomatoes will help cook the eggs.
3. Crack an egg into a small bowl first, then clear a space in the tomato mixture before pouring the egg into the mixture. Repeat for the remaining 3 eggs.
4. Meanwhile, toast the bread.
5. When all the eggs are in, add a lid to the pan to help the eggs cook evenly. Cook eggs to your liking.
6. When ready, top with chopped parsley, balsamic glaze and goats cheese.