Shaken, not stirred

Shakshuka is originally from Tunisia, and is popular across North Africa. It's also a national dish in Israel, where it was brought by Tunisian Jews. An intense pepper and tomato sauce in which eggs are poached at the last minute, it's an excellent breakfast but good any time of day. This one was made in Preston late morning, accompanied by a flatbread we were given as we left our local Turkish restaurant last night.

Here is Ottolenghi's take on it.