Beefmince,onion,eggandlemon

In my family we call this Eggs and Army, but no one can remember why. This is my Lebanese grandmother’s recipe and it is a traditional Lebanese dish. I love it; I always have. Serve it as part of a breakfast mezze, or as a light supper dish. Serves: 4–6

INGREDIENTS:

1tsp ground ginger 1tsp ground cumin 1tsp yellow mustard seeds ½tsp ground turmeric 500g beef mince 1 small red onion, thinly sliced ½ a bunch of fresh parsley, leaves stripped and kept whole ½ a fresh red chilli, deseeded and pith removed, finely sliced 8 eggs 1tbsp harissa Salt and freshly ground black pepper Juice of 1 lemon Sourdough toast, for serving

METHOD

In a large non-stick frying pan, combine all the spices and cook, stirring, until aromatic.

Add the beef mince and onion and continue, stirring, until browned and cooked through. Stir in the parsley and chilli.

Crack in the eggs, one at a time. Cook over a mediumlow heat, stirring gently, until the eggs are almost set. Remove from the heat, add the harissa and continue stirring, letting the eggs finish cooking in the residual heat of the pan.

Season with salt and pepper and the lemon juice, then serve immediately, with sourdough toast. An alternatve to shakshuka Chriskitch has branches in Muswell Hill and Hoxton chriskitch.com/hoxton-1