Shakshuka (Jerusalem : A cookbook - Ottolenghi)
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!
Portions 4
Print Recipe
Équipements
Ingredients
- 400 g peppers cut into thick strips (I use yellow and orange ones)
- 5 large ripe tomatoes (about 800 g) (or canned or frozen)
- 6 to 8 eggs
- 100 g feta cheese
- 4 cloves of garlic minced
- 2 tsp tomato paste
- 1 to 2 tbsp harissa (to taste) (or pilpelchuma)
- 1 tsp ground cumin
- 10 larges pitted Kalamata olives
- olive oil
- salt & pepper to taste
Instructions
- Drizzle olive oil into the pan and heat over medium heat.
- Add harissa (or pilpelchuma), tomato paste, peppers, garlic, cumin and salt to taste. Fry for about 8 minutes.
- Add the tomatoes, once the mixture is simmering let it cook until the sauce thickens, about 10 minutes (more if the tomatoes are frozen). Add the olives to the sauce.
- Form 8 small pits in the sauce and break an egg into each. With a fork, gently stir the white into the sauce. Cook for 10 minutes, until the white is cooked and the yolk is still runny (or longer if you want firmer eggs).
- Sprinkle with crumbled feta cheese, salt and pepper to taste.
- Serve with slices of fresh bread (and yogurt or labneh for Ottolenghi-style).