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Photo by: Jonathan Lovekin

Shakshuka

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2 tbsp olive oil
2 tbsp Pilpelchuma (see page 302) or harissa paste (see page 301), or shop-bought
2 tsp tomato purée
2 large red peppers, cut into 0.5cm dice (300g in total)
4 garlic cloves, finely chopped
1 tsp ground cumin
5 large, very ripe tomatoes, chopped (800g in total); tinned are also fine
4 medium free-range eggs plus 4 egg yolks
120g Labneh (see recipe page 302) or shopbought, or thick yoghurt
salt

Having published recipes for shakshuka once or twice before, we are well aware of the risk of repeating ourselves. Still, we are happy to add another version of this splendid dish, seeing how popular it is and how convenient it is to prepare. This time the focus is on tomato and spice. But we encourage you to play around with different ingredients and adjust the amount of heat to your taste. Serve with good white bread and nothing else.

Serves 2-4

(p 66, Jerusalem)

Method

The method for this recipe is available in the book Jerusalem, available to buy here.
Jerusalem |
£27.00

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