Shakshuka

I have eaten many times at Ottolenghi and Nopi for brunch, and always wondered how they mastered the Shakshuka-- a perfect blend of eggs and tomato with a smokiness that I once believed had to have been made in a special oven or via an exotic cooking technique.

This recipe, however, unlocked the code. Instead of using the harrisa substitute (as some did) I followed his recipe for Pipelchuna from the back of the book and strained a half and half goats/sheep milk yogurt in the fridge. This three-day process was worth all the effort. This dish was beyond delicious, just like at the restaurant.

The one issue I had with the recipe, however, is that it's hard to get the eggs to look as pretty as they did in the book. (I've made it three times, and twice one of my eight eggs ran into the pocket of the one next to it.)