Tomato-y, Yogurt-y Shakshuka

By • January 2, 2013 • 10 Comments

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Author Notes: Adapted from Yotam Ottolenghi and Sami Tamimi's Jerusalem (Ten Speed Press, 2012). I've fiddled with the eggs and shrunk the total quantities of tomatoes and harissa--feel free to add more, especially of the latter. Nicholas Day

Serves 4

  • 2 tablespoons olive oil
  • 1 teaspoon harissa (add more if desired)
  • 2 teaspoons tomato paste
  • 2 large red peppers, diced
  • 4 garlic cloves, finely chopped
  • 1 teaspoon ground cumin
  • 1 28-ounce can of diced or crushed tomatoes
  • 6 eggs
  • 1/2 cup labneh or Greek yogurt
  1. In a large saucepan -- ideally a pan you can cover with a lid later -- warm the olive oil over medium heat and then add the harissa, tomato paste, red peppers, garlic, cumin, and roughly 1/2 teaspoon salt. Saute for about 10 minutes, until the peppers soften. Add the tomatoes, bring to a simmer and cook for another 10 minutes, or until the sauce has thickened.
  2. Make a half-dozen little indentations in the sauce and then crack an egg into each. Simmer until the whites are gently set and the yolks are still wobbly; this will take around 10 minutes, but watch closely--the eggs go from undercooked to overcooked quickly. (If they're cooking very slowly, cover the pan and then peek.) Serve the eggs in the sauce, with the labneh or yogurt on the side. You'll want bread and a simple green salad.
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18 days ago Sam

Stayed pretty close to basic recipe except, used unsalted tomatoes, added some baby spinach, and cooked the eggs till done (none of us can stomach slimy, runny eggs!) Sprinkled a little low-sodium feta and chopped parsley on top and served it with whole wheat pita bread and a salad. Very nice quick dinner.

Belted

5 months ago Butterfield Beef & Berry Farm

I just made this for our meatless Monday dinner and we loved it! I served it over polenta and it was rich and filling and just what I need to serve my family (who doesn't like the meatless meal concept but loved this!)

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6 months ago Daniel Thomas Brown

Added 8 medium-sized closed-cup mushrooms and it made it totally worth eating again!

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6 months ago jaredcotta20

This was such a fun and exciting dish. I've never cooked North African Mediterranean cuisine, but I am crazy about cultural dishes. Such a versatile recipe, combine with anything, and its great for Brunch or Dinner. Next time I make it I will probably add chickpeas or artichoke hearts for even more texture and flavor.

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6 months ago Susi

Simple, honest, flavorful food--mmmmm! I served it over broiled polenta because I don't do bread; can also see it over a bed of wilted spinach. Keeper recipe!

Stringio

7 months ago Ruairidh Vance

Added some diced bacon and sautéed with the onions and peppers, which was lovely. Also didn't have any yogurt in the house so instead added half a can of coconut milk which added a slight sweetness. A lovely dish which you can do a lot of experimenting with. 9/10

Food52

9 months ago Manhattan Tart

This is fabulous. I add a can of drained chick peas and use Anaheim chilis instead of red peppers. I've added onions & garlic as well, depending on time. Serve this with flat breads or Naan (Trader Joe's has both). Yum!

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10 months ago madleine

Similar to a Greek variation as well! I love how different cuisines have come up with similar mixes (or exchanged ideas throughout history). I tried this and really liked it, thank you. :)

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about 1 year ago Ronald

This is Arabic food, brought to israel by migrating jews.

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over 1 year ago Scottsdale Bubbe

Close to a recipe I used to make that I found in Gourmet Magazine in the late 60's or early '70's - Russian Eggs a la Wilson (Wilson was the reader who submitted the recipe). Eggs poached in tomato sauce, worcestershire, and beer. Sauteed garlic would have been a good addition. Served on toasted, buttered sourdough rye or pumpernickel bread. I think I'll make it again and kick it up with chipotle sauce.