I’m from Australia but now living in Paris. Great recipe. We loved it. I’ve made the recipe according to Hugh Fearnely-Whittingstall, out of the book Everyday Veg. It takes time to make, but it lasts a month or so, and it's really delicious. Miam, miam! I’m not sure why the Jerusalem program isn’t available outside of the UK, but it likely has something to do with broadcasting rights of the BBC. Thanks! I’ve had a similar dish at a middle eastern restaurant in Brooklyn and I’ve always assumed it was one of those dishes that was only eaten in a restaurant. Top with some grated cheese and pop into the oven for 15 20 minutes, depending on how “done” you like your eggs. 3. Although, during the right time of year here, we should hopefully be getting fresh piments d’Espelette, which are absolutely a delight. Bravo I love putting your ideas to execution in my American accented French kitchen. The difference in cooking/baking with those eggs is pretty incredible. Because of your earlier post about “Jerusalem” I have the book. This has nothing to do with your post but the Boston Globe has a photo tour of the Taza chocolate factory that I thought you might like. Like the other books by Yotam Ottolenghi (and the first one, with Sami) Jerusalem is stunning and leafing through the book of pages awash with grilled vegetables, shimmering olive oil, toasty pine nuts, and plenty of fresh, green herbs strewn everywhere, it’s hard not to bookmark every single page as something I want to make. They’re used a lot in West African cuisine. (Also you could perhaps find a mail-order place in France or Spain?). Bird’s Eye peppers are small – less than an inch, fairly easy to grow, but HOT, though they have that nice fruitiness too. I’ve not seen a restaurant in Paris where this is on the menu. The whole thing is baked and served in an individual black ceramic dish David, So feel free to make extra sauce and keep it on hand when the mood hits. I generally love the concept of salty breakfast, because why always eat sugar in the morning? 1 teaspoon Spanish sweet smoked paprika Slice into thin strips. Now, I’m determined to make it and love it! Thanks so much for sharing this terrific idea. Scotch bonnet (named for its tam shape) and habanero are similar but not the same pepper. Ooooh, this looks so good. I had made a version before but the tomatoes got too stodgy and this was tons better (great spicing and the feta is inspired). I love Ottolenghi and his Jerusalem cookbook – will have to add this recipe to the list. The leaves may wither in the heat of a really hot summer, but don’t give up — the peppers themselves will survive. I do not like ketchup, but love tomatoes, go figure. I first learned about it from, of all places, the Soprano Family Cookbook (based of the HBO series) where it is listed as Uova in Purgatorio. Well, truth be told, I did try it on mangos once or twice — pas mal du tout! One thing I do is when I can get real hot chiles, I pickle them to preserve them. i know what i’ll have for diner. I used the whole thing and while it was hot and spicy, I’m not a hard-core chile/spicy-hot addict, and it was fine for me and my guests. I can’t wait to create shakshuka at home. You can also buy this stuff in fancier grocery stores. 4. Without the spices and chili pepper it has a very different flavor profile, but the technique and concept are similar. I remember having this in the Carmel market in Tel Aviv the day i left Israel. But you really have to watch that Hello David, amazing recipe! But yours looks and sounds much more delicious! Would love to see video recipes on your blog. Anina. Because of you, I bought the “Jerusalem” cookbook and have become a fan of shakshuka. Looks a lot like Eggs in Purgatory, a Tex Mex breakfast dish. And he shares them all in this easy-to-use book with great photos of the in-kitchen action. Looks too good to resist. Thank you! That red pepper in the second picture is a habanero, my friend. And before that, a version of uova (or uove, since I always had more than one!) The authors of the book, Sami and Yotam, are Palestinian and Israeli (respectively), and the book has essays on the confusion and collusion in the various cuisines found in this complicated, yet fascinating, city. I’ve just come from Morocco where I saw and enjoyed variations on this dish in Fes and Marrakesh. 1 large onion, small dice She had the sauce ready and poached an egg for whomever wanted one to order. It must be the terroir. 1 pound merguez sausage, sliced 1/2-inch thick I have been making a version of Shakshuka ever since I’ve left Israel. They added an extra depth with the sweet burst of the sultana occasionally softening the blow of the chillis. I’ve taken a quick look online and found one place that has it — only on Tuesdays! Now, I really need to try that dish. It’s quite similar, a very thick tomato broth with some vegetables, usually onions and poblano peppers, once boiling the eggs are dropped and cooked through. Ottolenghi was recently on UK Channel 4 a series of programmes Mediterranean Feasts and watched Shakshuka being made by the Shakshuka King of Tel Aviv !!. Your recipe is so inspirational! As a self-professed “amateur”, with his typical chutzpah, Adam coaxed these chefs not just to share their recipes, but their secret kitchen tips. I meant to say that Scotch bonnets and habaneros are easy to grow, if SUPER HOT is what you want. Add cumin, harissa and a little salt. until I can make Posole soup. I had a patch of them in my yard in New Orleans, ready to harvest at the time I sold my house. Glad you liked the post, and the book! Erhitze das Öl in einer Pfanne und dünste die Zwiebel an. I still love them, but have to limit my consumption to the milder varieties. My son has just returned from Israel with two baggies of shakshuka spice mix from different markets. Often people think their version, or another one, is better than the one that you know about, or are making. This dish has become my signature Sunday brunch dish after I spotted Dr Shakshuka doing it on a TV program a couple of years back. I mean soaking them for days in sugar solution with more sugar every day and then let them get dry and hard or just keeping them in the syrup), then crushing and putting over chocolate icecream. love them! Will add them to my list of places to try. Hi David. Your guest love the spectacle and it is still an unfamiliar dish to most. To finish them individually, preheat the oven to 375ºF (180ºC.) I’m sure if you don’t fancy making Shakshuka, you can find one of the many kosher Sephardi restaurants in Paris that cook the real thing, really hot and spicy. Funny that you should say that shakshuka can be eaten “even at dinner”, as that’s served once a week for dinner in my house! ), and it was the best version I have tried so far. When I lived in Texas, I made it more like huevos motulenos, and it is indeed quite good with tortillas. So I acquired a rather vast knowledge of the range of “bouquets.” There is indeed a subtle but distinctive difference between Scotch bonnets and habaneros. Now I have a sexy name for it- will sound much better than “eggs poached in salsa”. (nevermind) having asked you I had to just look it up myself, Uova al Purgatorio. Since you’ve posted so wonderful pictures and travel experiences from Tel Aviv I always have in my mind to visit Israel soon and learn more about their special European- and Middle East mix cooking! Symptome erfolgreich erkennen: Befinde ich mich im Übertraining? No matter how cage-free, free-range, pasture-roamin’ they claim to be, the color and taste of American eggs are just not the same. the peppers and the onion must first be charred on a flame (grill or gas stove top). Which I will now definitely be doing. I’ve been meaning to get into the Shakshuka groove ever since I had it for breakfast at Nopi in London, and on my trip to Israel, where this North African dish wowed me – and my taste buds – every morning.