Shakshuka topped with feta and coriander

Pesach officially came to end yesterday evening and was celebrated via pasta.

Before noon, normal service has resumed at Bridge House… By that, I mean Bear has gone out to buy bread!

Its return, coupled with a neighbourly gift of a dozen more eggs, can only mean one thing for lunch: shakshuka. I love this dish as it’s so uncomplicated and has the added bonus of being able to be eaten at literally any time of the day.

I also adore Eggs In Purgatory (aka shakshuka puttanesca) for its deeper, umami steeped flavour, but today I veer more towards the classic, although two anchovies mysteriously manage to escape into the pan as I cook.

Onions and red peppers are softened in oil before chopped garlic, green chilli and spices are added to fry for a few minutes. (Spices being smoked paprika, cumin and red chilli flakes.) Add a generous dollop of tomato puree followed by a can of tomatoes, stir and let simmer for approx five minutes.

Turn off the heat and break the eggs into the sauce, making little wells (hollows) for the eggs to sit well in. Season the eggs with salt and pepper and pop into the oven and wait for the eggs to set. They should jiggle slightly in the pan when you move it, but not runny, and the clear egg whites beautifully cooked through.

I serve topped with crumbled feta, fresh coriander, more chilli flakes — and last but not least: freshly baked bread from the local boulangerie.

This series was first published on Medium