A version of ‘shakshuka’, a Middle Eastern vegetarian dish of eggs in a spicy tomato sauce, is to be found on the breakfast or brunch menu of any number of upmarket cafes and restaurants these days. I first tried it at The Duchess Hotel in Amsterdam a few years ago when my daughter took me there for my birthday. It was lovely but this version I’ve adapted from the Spelt recipe book is even better. Mixing the pearled spelt (you could also substitute pearl barley) in with the spicy tomato sauce adds real substance, as does the addition of crispy fried chorizo. Anyway, whether you make it for brunch or supper, this a real winner!

• Serves 4
• 150g pearled spelt
• 1 tbsp light olive oil
• 1 large chorizo ring thickly sliced at a slight angle
• 1 large white onion, thinly sliced
• 2 green peppers, deseeded and cut into smallish bite-sized chunks
• 2 cloves of garlic, crushed into a paste with a little sea salt
• 1 tbsp harissa paste (I used Belazu smoked chilli harissa) – add a little more if you want it really spicy
• 2 x 400g tins of chopped tomatoes
• 4 large free range eggs
• A handful of chopped fresh coriander
• 1 tsp smoked pimenton
• Sea salt and freshly ground black pepper

To make…

• Cook the pearled spelt in boiling water for 20 minutes. Drain and leave to one side.
• Meanwhile, heat the olive oil in a large saute pan over a medium heat. Add the chorizo and cook for a few minutes each side until it caramelises and renders its oil. Remove from the pan with a slotted spoon, transfer to a plate.
• Add the onions to the oil and cook until well caramelised – this takes about 15 minutes. After about 10 minutes, add the peppers and garlic. Once they are soft, stir in the harissa and cook it through for a few minutes. Add the tomatoes and rinse out each can with a little water to get all the juices and add to the pot. Allow to simmer, reduce and thicken for about 15 minutes. Season with a little salt and pepper. Add the spelt and the chorizo and cook through for a few minutes so everything is hot.
• Make 4 little wells, one in each corner of the tomato mixture, and crack an egg into each one. Cover with a lid so that the eggs poach lightly until they are set. This may take 5 to 8 minutes.
• To serve, dust with the Pimenton, the chopped coriander and a drizzle of extra-virgin olive oil. This can be served, family style, in the dish so everyone can help themselves. You can serve with lemon wedges, thick Greek yoghurt and some crusty bread if you wish although I find it substantial enough without.

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