{"id":5459,"date":"2021-07-23T15:22:59","date_gmt":"2021-07-23T20:22:59","guid":{"rendered":"https:\/\/delamourencocotte.com\/?p=5459"},"modified":"2024-08-24T09:11:49","modified_gmt":"2024-08-24T14:11:49","slug":"shakshuka-jerusalem-a-cookbook-ottolenghi","status":"publish","type":"post","link":"https:\/\/delamourencocotte.com\/en\/shakshuka-jerusalem-a-cookbook-ottolenghi\/","title":{"rendered":"Shakshuka (Jerusalem : A Cookbook \u2013 Ottolenghi)"},"content":{"rendered":"\n

Piece of life<\/h2>\n\n\n\n

Back from vacation !<\/p>\n\n\n\n

Now that our beautiful little tour of Northern Quebec is over, I have to deal with the joys of unpacking, the piles of laundry and an empty fridge. And no way to go to the store after hours of driving and exhausted kids. But, luckily, my freezer is always well supplied. I dug out some frozen peppers and tomatoes, add a few eggs [I always keep a box in the fridge], and there you have the basis for the famous Shakshuka recipe. A recipe from Ottolenghi\u2026 it’s been a while, hasn’t it? He has many Shakshuka recipes, this one is from his book Jerusalem [my favorite].<\/p>\n\n\n\n

About the shakshuka<\/h2>\n\n\n\n

I’ve already talked about Shakshuka on the blog, with a Spinach Chakchouka [I’m lost for its spelling, so many ways]\u2026 Although the possibilities are endless, the one I’m proposing today is probably the most classic, with tomatoes and peppers. I added some black olives and a little feta cheese [that were waiting in my fridge], you can omit them or change them to your liking.<\/p>\n\n\n\n

The recipe is simple, one pot style [you cook everything in the same pan]. I like a runny yolk [and it is how they should be in a Shakshouka] so I don’t cook them too long, but you can cook longer for firmer eggs.<\/p>\n\n\n\n

Ottolenghi recommends using pilpelchuma. And you will ask me what it is\u2026 well it is a condiment, a spicy garlic paste, used in Israeli cuisine (originating from the Lebanese Jewish community). Otherwise, he suggests using harissa [which I obviously had more easily].<\/p>\n\n\n\n

Ottolenghi serves the shakshuka with labneh or yogurt, I simply served it with fresh bread, it’s perfect for dipping in the sauce and the runny eggs.<\/p>\n\n\n

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\"Shakshuka<\/div>\n <\/div>\n
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Shakshuka (Jerusalem : A cookbook – Ottolenghi)<\/h2>\n
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Another Ottolenghi masterpiece, this one-pot dish combines simplicity and pleasure for your palate. Ideal for brunch or a light supper, with a nice slice of fresh bread on the side, everyone will enjoy it!<\/span><\/div>\n
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Prep Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cooking time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div><\/div>
Course: <\/span>Breakfast & brunch<\/span><\/div><\/div>
Cuisine: <\/span>Oriental<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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