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Get the written recipe here.
Yotam ottolenghi jerusalem shakshuka. Adapted from jerusalem by yotam ottolenghi and sami tamimi and secrets of the best chefs by adam roberts. A staple in the middle east and north africa it hit it s peak popularity a half decade ago when yotam ottolenghi included a recipe in his cookbook plenty it made it s way onto people s tables and onto brunch menus at cafes across the country. I ve given indications for how to do both. Enjoy this simple egg recipe for a lazy lunch brunch or supper.
Some add preserved lemon others feta and the herbs and spices vary. A reference to formica which is a trademark has been changed to laminate. Shakshuka from jerusalem by yotam ottolenghi sami tamimi plenty of sweet tomato and spice make this one pan brunch recipe especially delicious. Readers familiar with ottolenghi s cookbooks including the vegetarian plenty and the culturally rich jerusalem will know that with ottolenghi it s never simple.
Great for breakfast at dinner or the most comforting brunch ever. No one dish has revolutionised brunch quite like shakshuka. A traditionally tunisian dish this version of shakshuka uses harissa for an additional kick served with thick yoghurt and plenty of good white bread. In individual baking dishes so everyone gets their own portion to using a large skillet so folks can eat communally.
Whatever you do it s ideal for brunch. Whereas another recipe might call for one fresh herb ottolenghi calls for three. Yotam ottolenghi is chef patron of ottolenghi and nopi this article was amended on 24 april 2012. Buy delicious freshly made ottolenghi products hard to find pantry ingredients and signed books from our online store delivered worldwide.
Adapted from the guardian and epicurious. Shakshuka is originally a tunisian dish but has become hugely popular in jerusalem and all over israel as substantial breakfast or lunch fare. Homemade harissa makes it even better. I ve made shakshuka a number of ways.
This shakshuka comes from the inimitable yotam ottolenghi and his cookbook jerusalem 10 speed press 2011.
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