One taste for shakshuka and you'll be coming back for more!  This is our go-to fridge breakfast, lunch or dinner, our hangover cure, our meal on a dime!   For us the perfect ratio is 3 eggs.   We've garnished with cilantro too, or nothing at all.  MAKE AHEAD: Sauce can be made in full. Re-warm in frying pan and continue by adding in eggs, making it a fantastic brunch option.   

4 tbsp. (or as needed) olive oil
1 onion, thinly sliced
1 red pepper, thinly sliced
1 large clove garlic, finely chopped
1 tsp. Paprika
1 tsp. Cumin
1⁄4 tsp. crushed red chilli flakes
1 cup canned tomatoes and their juices
4-6 large eggs
5-6 sprigs flat-leaf parsley
5-6 sprigs fresh dill
Diamond Crystal Kosher Salt, as needed
Bread, for serving

1. Thinly slice onion
2. Heat a large frying pan over medium heat.
3. Add olive oil, followed by onions. Season with salt, stir and allow to caramelise over medium-low heat, about 10 minutes or longer.
4. Slice peppers, garlic & herbs.
5. Add in peppers once onions have gained some colour and continue to cook a further 5 minutes, until softened.
6. Add in garlic and spices and cook for 1-2 minutes.
7. Add in canned tomatoes and simmer until concentrated, 1-2 minutes.  
8. Reduce heat to medium low, and, using a spatula, create some space in the pan for the eggs, 4-6 wells.
9. Add a little olive oil in each well, crack in your eggs and allow to cook until whites are opaque, about 5-6 minutes.  You may want to pop a lid on to get the whites cooked though, or use a spatula to 'scrape' any raw white into the sauce.  
10. Using a spatula, serve up shakshuka on warm plates, garnished with chopped herb and served with warm bread.

If warm spices and one-pot meals are right up your alley, check out our full African Influence cooking class here!  One of the best bean dishes we've ever had, plus a unique take on beef stew.  Perfect for a chilly weeknight!  

Spice Roasted Fish Tacos 
Makes 8 tacos, can be doubled! 

 Oh how we love this recipe!   If you have 30 minutes you can make these incredibly impressive tacos.   Hydrating the spices first in water & oil to make a paste blooms their flavour compounds, more so than just sprinkling the spices on dry.  

Just two toppings are necessary for these tacos, a fresh cucumber salsa and a slick of lime mayo.   

Recipe testing proved that flour tortillas were far superior for these tacos, as opposed to corn tortillas.   Be sure to warm them up in the oven, or 30 seconds a side in a dry frying pan. 

1 tsp. smoked paprika
1⁄2 tsp. ground coriander
1⁄4 tsp. each turmeric, black pepper & chilli powder 1/8 tsp. ground cinnamon
2 tbsp. boiling water
1 tbsp. neutral oil
3⁄4 lb Newfoundland Cod, cut into 8 strips

1⁄2 English cucumber, seeds removed and diced
Juice of 1 large lime (hold a little back for the mayo)
1⁄4 bunch fresh cilantro, finely chopped

juice of 1⁄4 lime
pinch of salt
1⁄4 cup mayonnaise
8 flour Tortillas

1. Preheat oven to 425°F
2. In a small, heat-proof dish mix together all of the ground spices. Stir in boiling water and allow to hydrate for about a minute before stirring in oil
3.  Place the cod strips on a parchment-lined baking sheet; season well with salt and then drizzle the spice mixture all over the pieces. Set aside for 5 minutes while you make the salsa and mayo
4. Mix together diced cucumber with salt. Stir in lime juice and cilantro
5. For the mayo, simply mix together lime juice, salt and mayo 6. Bake cod for 7-8 minutes, until it just begins to flake
6. Warm tortilla shells in the oven for 30 seconds and then assemble tacos!
7. Warm tortilla, lime mayo, cod and cucumber salsa-enjoy!