Eggs, eggs, eggs... Pablo Eggs-Go-Bar (yes really, that's the name, the owners aren't scared of being silly) is Melville's newest eating spot.On a corner site at the top end of the street, and with the original doors, windows and ceiling thankfully left alone, but given a face-lift with the very cool new fittings inside, Pablo is already pumping full.Were he still alive, Mr Escobar might be confused by the not-so-Colombian offerings, but everyone else seems ecstatic. And no wonder: this place is properly good. The feel is broadly Middle-Eastern Mediterranean, with intelligent twists. A pleasantly oily Yemeni flatbread features big. My favourite meal is the Green Shakshuka, with three poached eggs nestled amid leeks, wilted baby spinach and feta, but everything (and almost every dish features eggs, obviously) is asking to be tried. What they don't mention is that the eggs are free range. Proper, delicious free range direct from a farm. A wonderful, even game-changing, addition to the suburb. Shop 1 & 2, 7th Street, Melville, 084-205-8502.For weekend home breakfasts, the recipe following is just about my best egg option of the moment. Luckily my children are very used to being served curry for breakfast, so it's happiness all round.Eggs masala with mint & lime rind yoghurt. For four: five or six seven- to eight- minute boiled eggs, peeled & cut in half lengthways . Masala sauce: ¼ teaspoon chilli powder, ½ teaspoon ground turmeric, 1 tsp ground cumin, tsp ground coriander, salt to taste (about ½ tsp to start), 3 tbs butter or ghee, 100g onion, peeled & finely chopped,1 teaspoon cumin seeds, 1 thumb of ginger, peeled and finely chopped or grated, 250ml tinned chopped tomatoes, 4 tablespoons chopped coriander leaf. Yoghurt: 1 cup full cream yoghurt, 1 tablespoon chopped mint leaves, zest of 1 lemon. HOW: Put the first five ingredients (spices and salt) in a bowl and mix. Heat the ghee in a medium frying pan or shallow pot, and once hot add the cumin seeds, onion and ginger. Leave covered for a few minutes. Once onion starts softening and browning, add the spice mix. Cook for about half a minute, then add the tomatoes and leave to simmer for about 20 minutes. It should be thick-ish but add water if it threatens to dry out. Add half the coriander leaf, stir through. Adjust salt if necessary, and add eggs. Cover pan and leave on low to heat eggs through, about 2 minutes. Mix yoghurt with mint and lemon zest. Serve on the side. Flatbread in the wings is nice but not strictly necessary...