In the beginning...

This traditional dish of eggs poached in spicy tomato sauce, is found in many iterations across the Middle East and North Africa. People in Tunisia, Israel, Libya and beyond have been starting their day with this hearty one-pan wonder for hundreds of years.

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Shakshuka

Then...

Middle Eastern restaurants like Moro opened in London in the Nineties, showcasing food from the region. Israeli chef Yotam Ottolenghi and his eponymous chain of delis and restaurants further popularised this style of food.

Now...

The UK has graduated from Full English breakfasts and eggs Benedict to embrace brunch dishes from across the globe (and spice before midday), including Sri Lankan hoppers, Mexican huevos rancheros and more bold flavours than you can shake a merguez sausage at.

Shakshuka

Mainstream

As the brunch bug spreads nationwide, shakshuka is now popping up on menus across the country. In London, Café Loren in Camden even has a whole menu dedicated to the dish.

Make your own

Ramael Scully, head chef at NOPI, says: ‘Shakshuka is really versatile – you can add diced chorizo and play around with the spices. We tend to keep ours straightforward, spooning some smoked labneh on top and serving with toasted sourdough.

Explore the trend...

Follow Yotam Ottolenghi's Instagram feed
Visit the NOPI website
Make our version of shakshuka

Visit our Behind the Trends hub for month by month reports on the hottest food and drink

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From July 2016

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