Fresh coriander

North African eggs poached in a spiced tomato and pepper sauce. One pan, twenty minutes, feeds a crowd. My go-to for lazy Sunday brunch.

Made in a stone mortar as God intended. The order of addition matters. Lime goes in last.

Fire-roasted tomatillo salsa folded into guacamole. Two sauces become one. Smoky, bright, and spicier.

Brown 200g ground lamb with ras el hanout before adding the tomato sauce. Poach eggs on top. Serve from the pan.

Tomatillos, green chiles, and spinach replace the tomato base. Topped with avocado and cotija. The verde version has its own identity.

Add a handful of pomegranate seeds right at the end. The crunch and sweetness are the most underrated guacamole upgrade.

Pan-fried halloumi cubes instead of eggs. Unexpected, totally vegan-friendly if you want, and much more party-friendly.