Name: Scrambled red shakshuka
Yield: Serves two generously
Cuisine: Israeli
Ingredients: ¾ tsp Aleppo chilli (or ½ tsp regular chilli flakes); Salt and black pepper; 2 tsp shatta (or rose harissa, as an alternative); ½ tsp cumin seeds, lightly toasted and roughly crushed in a pestle and mortar; ¼ tsp paprika; 5–6 tomatoes, roughly chopped (500 g); 75 ml olive oil; 75 g cherry tomatoes; 5 g parsley leaves, roughly chopped; 4 eggs, lightly beaten; 3 garlic cloves, crushed; 1 red pepper, deseeded and cut into long slices, 1cm thick (140g); 1 onion, thinly sliced (150 g); 1 tsp tomato purée; 1½ tsp coriander seeds, lightly toasted and roughly crushed in a pestle and mortar; 45 g feta, roughly crumbled

Preparation info

Serves
two
generously

Difficulty
Easy

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

Shakshuka: the signature breakfast of the Middle East. It’s a wonderfully informal dish, brought to the table in the pan it’s cooked in and served straight from there. There are so many versions of shakshuka, all variations on the same theme of eggs cooked in a nice thick sauce. The eggs are usually braised, which is what we’ve done with the green shakshuka here. Here they’ve been gently scrambled.

Getting ahead: The base sauce can be made a day or two ahead, up to the point