The Good Egg’s tomato and roasted red pepper shakshuka sauce is spiced with cumin, smoked paprika and bay leaves and slow-cooked overnight to deepen its flavour. It’s baked with free-range eggs, then topped with either fried halloumi, spiced lamb merguez sausage from Swaledale Butchers or both. “We finish it with zesty sumac, fresh coriander and tangy, house-made preserved lemon yoghurt – that’s what makes it really stand out from other shakshukas out there,” says co-founder Alex Coppard. It’s accompanied by fluffy Israeli pita breads for soaking up all the sauce.