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

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

Shakshuka is originally a Tunisian dish but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine has a passionate love affair with eggs and this particular version of shakshuka is the seasonal variant for the summer and early autumn. Potatoes are used during the winter and aubergines in spring.