Ashia Ismail-Singer’s first book, My Indian Kitchen, explored the smells and tastes of her childhood. The Auckland-based cook’s third book, The Laden Table, takes a spice inspired journey across the world from Africa to India, the Middle East to UK and Ne

Originally from North Africa, shakshuka is essentially a vegetarian dish, but I have given it a twist by using mince. Growing up we often had lamb or beef mince curry with potatoes and peas served with fried eggs and roti for the perfect Sunday brunch. This is my fusion version of those two wonderful dishes, combining the spicy tomatoes, mince and eggs.

Serves: 4-6

1 tbsp oil

1 medium onion, finely sliced

2–3 cloves garlic, crushed

1 tsp salt

500g lamb mince

400g can diced tomato

1 tbsp tomato paste

1 tsp chilli powder

1 tsp ground paprika

1 tsp ground coriander

½ tsp ground cumin

¼ tsp ground turmeric

½ tsp rose harissa or harissa

2 small potatoes (200g), diced

½ cup frozen peas

4–6 eggs

Handful of chopped fresh coriander

Naan (see recipe below), to serve

Heat the oil in a large lidded pan over a medium heat. Cook onion until translucent, then add garlic, salt and the mince.

Fry the mince until browned, then add the tomato, tomato paste, spices and diced potatoes. Cook for a further 20 minutes over a low heat. Add the peas. If you need more sauce, add ¼ cup water.

Turn the oven on to grill.

Sift flour into a bowl, then add sugar, salt, baking powder and baking soda and mix to combine. Make a well in the centre, add milk, yoghurt, butter and water, mixing to a soft, pliable

Cook for a further 10 minutes until the sauce thickens and the potatoes are cooked.

Make 4–6 wells in the sauce and break an egg into each. Pop the lid on and cook the egg to your liking. Sprinkle with a handful of chopped coriander and serve with kesra bread or naan.

Tip: To make this dish vegetarian, swap the mince for a mix of butternut squash and diced mixed coloured capsicums (500–600g combined). You can also swap the peas for red kidney beans and swap the coriander for parsley.

dough. On a floured work surface, knead for 5–7 minutes until smooth. Divide the dough into 6–8 portions. Roll out into oblong naan shapes about 15–17cm long.

Heat a non-stick frying pan over a medium-high heat. Cook each naan on one side and then place on a baking tray and brush the uncooked side with melted butter and any toppings you desire. Repeat this process with the remaining naan.

Grill naan in the oven until browned and blistered. Serve warm.