Yotam Ottolenghi's Shakshuka
The shakshuka from Yotam Ottolenghi and Sami Tamimi's book "Jerusalem": eggs poached in a thick sauce of ripe tomatoes and slow-cooked peppers, spiked with harissa and cumin, served with labneh. Tunisian in origin and now emblematic of Jerusalem, this is the summer version of the dish — a complete vegetarian brunch or supper, mopped up with good white bread.
Original recipe : Yotam Ottolenghi & Sami Tamimi — « Jerusalem » (The Happy Foodie)
Ingredients
- 2 tbsp olive oil
- 2 tbsp harissa (or pilpelchuma)
- 2 tsp tomato purée
- 2 large red peppers, cut into 0.5 cm dice (300 g)
- 4 garlic cloves, finely chopped
- 1 tsp ground cumin
- 5 large very ripe tomatoes, chopped (800 g — tinned are fine)
- 4 medium eggs plus 4 egg yolks
- 120 g labneh or thick yoghurt
- Salt
Method
- 1Heat the olive oil in a large frying pan over medium heat with the harissa, tomato purée, peppers, garlic, cumin and 3/4 tsp salt.
- 2Cook for about 8 minutes, stirring, until the peppers soften.
- 3Add the tomatoes, bring to a gentle simmer and cook 10 more minutes until you have quite a thick sauce. Taste for seasoning.
- 4Make 8 little dips in the sauce. Gently break the eggs and pour an egg or yolk into each dip.
- 5Swirl the whites a little into the sauce with a fork, without breaking the yolks.
- 6Simmer gently 8–10 minutes until the whites are set but the yolks still runny (cover to speed things up).
- 7Rest 2 minutes off the heat, then serve with the labneh or yoghurt.
Tips & tricks
- The secret is a well-reduced sauce before the eggs go in: it should coat, not drown.
- Adjust the harissa to taste — Ottolenghi encourages playing with the heat.
- Serve with good white bread and nothing else, as the book insists.
Variations
- In "Jerusalem": potatoes in winter, aubergines in spring instead of peppers and tomatoes.
Storage
The sauce alone keeps 3 days refrigerated; poach the eggs at the last minute.
Ingredient substitutions
- Eggs : apple sauce (50 g per egg) or 1 tbsp ground flaxseed + 3 tbsp water.
- Ground meat : cooked lentils, textured soy protein or chopped mushrooms.
What to serve it with
- A dressed green salad
- Fresh bread or a starchy side
- Roasted seasonal vegetables
- A wine matched to the dish (to taste)
Frequently asked questions
How long does it take to make "Yotam Ottolenghi's Shakshuka"?
Allow about 15 min of prep and 30 min of cooking, i.e. 45 min in total for 4 servings.
Is this recipe easy to make?
Yes, it's an "Easy" recipe: perfect for beginners, with no special technique required.
Can I make "Yotam Ottolenghi's Shakshuka" ahead and store it?
The sauce alone keeps 3 days refrigerated; poach the eggs at the last minute.
How many servings does this recipe make?
The quantities are for 4 servings. To adjust, simply multiply or divide the ingredients by the number of guests.
Is this recipe vegetarian?
Yes, "Yotam Ottolenghi's Shakshuka" is vegetarian: it contains no meat or fish.
Is this recipe gluten-free?
Yes, as written this recipe is gluten-free. Do check that any processed products you use are gluten-free too.
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