Gurdeep Loyal: Harissa Keema Shakshuka with Naan Soldiers

Savoury spiced breakfasts, flavoured with unapologetic gusto, are a staple of many eastern cuisines.

Growing up in Leicester, my own weekend breakfasts were banquets of salted-mooli parathas, masala fried eggs and sour-lime Punjabi pickles - the energy of which is embodied in this Turkish-Punjabi-Tunisian fusion recipe. Here, minced meat (keema) is seasoned with the earthy warmth of cumin, the zesty freshness of sumac and the fiery depth of harissa. Equally delicious for lunch, dinner or a midnight feast.

Extracted from Flavour Heroes by Gurdeep Loyal (Quadrille, £27), Photography by Patricia Niven. Buy now

^{We are an affiliate of Bookshop.org and will earn a commission if you click through and make a purchase}

Got a question on Delia's recipes? Ask Lindsey

Ask a Question

Method

Heat a splash of olive oil in a deep frying pan, then add the onion with a pinch of salt. Cook over a medium heat for 8-9 minutes until it turns translucent. Next, add the cumin seeds and sumac. Stir through for another 1 minute.

Add the minced lamb and fry for 7-8 minutes until most of the water has evaporated and the meat is just starting to brown. Next, add the garlic, ginger, harissa and tomato purée. Cook for another 1 minute, then stir through the sugar, vinegar, 1½ teaspoons of salt, the canned tomatoes and boiling water. Cover with a lid and continue to cook over a medium heat for 10-12 minutes, stirring occasionally, until the oils start to separate in the sauce.

Remove the lid and cook for another 8-10 minutes to let the sauce thicken.

Make four indents in the keema sauce and carefully crack one whole egg into each cavity. Cover with a lid and cook over a medium heat for 7-9 minutes until the whites are set to your liking.

Meanwhile, in a separate bowl, stir together the Greek yoghurt, garlic and a pinch of salt. Toast the naans, rub over a small knob of butter, sprinkle with sumac and slice into soldiers. Ripple the garlic yoghurt through the keema, sprinkle with dill, an extra drizzle of harissa and a pinch of sumac. Enjoy.

Tip: At the end of step 3, if you can, leave the keema sauce off the heat to rest for 4-5 hours – this allows the flavours to meld together, amplifying the taste significantly. You will need to reheat it to a simmer before proceeding with step 4.