Shakshuka

Page: smittenkitchen.com/2010/04/shakshuka/

(1 review)

Tags: eggs tomato shakshuka

Recipe Review

Very delicious, although it only served three decent portions instead of four to six. We used two chillies of whatever sort they might have been, and the dish was agreeably hot. but not too hot. There could have been more feta, as this was the dish's only source of salt - and I'm curious if some mozzarella for extra creaminess would have worked too. Getting the poached eggs safely into the pan was hard (albeit not as hard as poaching them in water), and we didn't manage to let them float beautifully - but then again it was very delicious!

Edited to add:
We've had this dish several times since - on one hand, it's very handy as it uses a lot of ingredients you'll have on hand anyway, and DB enjoys it a lot. On the other hand, I like it less and less, and I think it's due to the sourness of the canned tomatoes that makes me think of vomit. I made the Shakshuka in Ottolenghi's Plenty to compare, and what should I say - I enjoy that version a lot more, DB a lot less.

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