Amol Rajan

"Shakshuka with merguez sausage or halloumi, or both if you ask nicely, is better than any I had in Tel Aviv."

Angelica Malin

"You can’t miss Oded’s babka – a sweet, delicious, twisted cake – designed for everyone to share."

Taste

"Our favourite was the Shakshuka with Merguez sausages which came with two eggs, a mound of spicy tomato and pepper sauce and lots of toasted za’atar bread. YUM."

Hansy Hobgoblin

"This dish is heavenly and once you break the eggs everything combines to make a wonderful rich tomato based sauce. I saw the bread till the end to wipe up the tomato and eggs remains. This is comfort food at its absolute best."

Matt Hickman

"My love for The Good Egg runs deep, dating back to when I first ran into master of ceremonies Joel Braham slinging shakshuka before it was cool."

Noma Humphrey

"I’ve finally satisfied my authentic shakshuka craving."

Mark Kimber

"Their shakshuka is the real-deal and is a dish of two Cotswold Legbar eggs baked in a roasted peppers, cinnamon, sweet smoked paprika and cayenne pepper tomato sauce."

Noma Humphrey

"It’s a twisted loaf cake with a kind of cinnamon bun feel to it, but much softer, with the centre verging on puggingy. Oded may have been immodest when recommending his bread, but his pride is definitely not misplaced!"

Alexandra Laverick

"Baked-good-du-jour, babka loaves which were thick with ribbons of chocolate & cinnamon. Damp, soft & perfect for pulling apart and devouring with a pot of tea."

Matt Hickman

"Have room for a thick slice of their daily babka - date and pecan on our visit - for dessert; it really shouldn't be missed."