I only found your site yesterday and I’m already in love Can’t wait to try this!! No. I’ve got the ingredients for that one and am gonna try and make that. I didn’t have enough peppers, but certainly wanted the kick, so I added a good squirt of Vietnamese Sriracha hot sauce. Am I missing something by not using chiles? I’ve been drooling over this dish for a few days. Served over egg noodles. Read more…, Plus free email series "5 of a Classically Trained Chef", 15 Thanksgiving Desserts Worth Saving Room For. Thank you!!! Why not offer the real israeli ingredients of using fresh tomatoes, usually the ones that got mushy and need to either be thrown out or turned into Shakshukah night!!! forms: { my. I don’t know if anyone else mentioned a similar recipe, but I make a dish called Eggs in Purgatory that is very close to this. Most of the cuisine is just an adaptation from eastern europe or north africa, which came with the Jews who arrived to Israel after WW2. There are a couple locations … their hummus is beyond. I look forward to trying it one day. You can always cook your eggs separately and then add them in. Deeelish!!! Lol!! shak-shuka!” I guess it would be like naming a dish “cha cha cha!” or something. The best lunch I’ve had in a long time. There’s a little bit of sauce left that’s destined to be served on toast for lunch tomorrow. This dish looks really good and I would definitely would like to try this dish at some point in the future. I can’t wait to try it! I served it was crusty multigrain bread to sop up the extra sauce. The shakshuka we like is a little saucier, so I dialed the eggs back. But this looks even better, especially with the feta cheese. Sincerely, It was a hit for the whole family. We’ve had to be intentional not to make it weekly, just so our kids don’t hate us for not having any variation in menu. ▸ Categories African, breakfast, dairy free, easy weeknight dinners, fall, gluten free, Lebanese, main dishes, Mediterranean, nut free, pantry friendly, recipes, soy free, winter ▸ Ingredients bell peppers, cilantro, eggs, feta, tomatoes, Vegetable enthusiast. Returned home from grocery shopping & discovered that I forgot fresh peppers & feta. I would want to try to make this dish at home. Just tried your version and it’s great too. -Squeeze of lemon juice at the end. I never can leave well enough alone though so I was thinking on adding about a quarter pound of Andouille sausage next time. (And where oh where did you buy that fab stroller? The only change we made was to use half and half in place of cream. Served it with your israeli salad, hummus and pita. You might want to check out the comment guidelines before chiming in. He also chopped 2-3 garlic and pute them in the tomatoes . it looks delicious and I`ll try this for sure! Infinitely adaptable too by adding ‘whatever I have in my fridge’ to the sauce and is also husband ‘must be able to cook and eat in half an hour’ friendly :) Thank you for all your amazing recipes I love this site and you amazing book! Hope that helps. Stoked to have made it myself! Kitchen not so hot, and a little quicker for me. We don’t usually use cheese but I’ll have to try some white cheese with it. Ingredients vary depending on what’s plentiful or in season, so a name may be the given based on the origin of the adaptation. As another reviewer noted, if sauce had been a little thicker before you add in the eggs it would help the end result. Love your writing style and your humour…best of all, I love your well loved wooden spoon…you cook you! })(); If you live in Boston, you know that one of the most highly coveted breakfast options is the, And it was so easy!! I feel like an NPR listener who doesn’t pay! I served with a hot salt (scorpion salt) to kick it up a bit at the end for those who want more heat. , and it will be coming back for our Sunday breakfasts a lot. It will still be delicious. New here? You’re two for two Smitten Kitchen! I had never heard of it before you posted it here. I sometimes ask for sausage added – pretty dang delicious. So cheap and simple, but super tasty, great for a mid-week meal. I can’t wait to make this. It constantly saddens me that two of the four people in my house refuse to eat any eggs that aren’t cooked all the way through. Hmmm…interesting! Light, creamy and heavy on the nuttiness. Yum – can’t wait to try this. This popped up on my blog reader just as I was putting together my shopping list for this week and it sounded so good.. You version is simply perfect; theirs had uncooked egg whites and lacked the spice. We absolutely loved it everywhere we had it. So excited to try it! As peppers and onions are sauteing, mince garlic and add to the pan. Thanks for an amazing blog. opaque whites but maybe they aren’t totally solid yet) and eat it right away. thanks deb. The Internet is a strange place…. My 11 year old daughter’s favorite food is shakshuka – since we live in Israel, I guess that’s appropriate. So apparently not all little hot peppers are the same. I think about dessert constantly. Thanks so much for your research, testing, and sharing! I also made the peanut butter cookie recipe on Friday, so delicious as well. Congratulations on the photography honors! Delivery is key. Dry cilantro? I just made this this evening and it turned out wonderful! I never thought that the combination of eggs and tomatoes would be so delicious, but I really cannot get enough of this dish! I just love cute little dimpled baby hands =). Your recipe looks amazing by the way. thanks, I am excited to make this and am looking for advice about replacing the canned tomatoes with fresh (especially in regards to quantity…). The prep was easy and we made it with what we had on hand,minus the chiles. I started buying this same brand of tomatoes and fell in love! Recipe adapted from America’s Test Kitchen, The New York Times and Serious Eats. Fyi, my husband got home late last night and I didn’t share the Shakshuka with him… it’s so good, I was hoarding it for lunch this week! :) I made this for dinner last night after he mentioned to me he had something called “shoshaka” while on a weekend trip that sounded a lot like this recipe. I subbed cilantro for chives and added way more crushed red peppers than the recipe called for. I’ve made shakshuka before but with less eggs and no feta, both of which added a lot in my opinion. Moving forward, I choose to not support a performative business such as Tatte.] I made this for New Year’s Day breakfast for my husband and I, and it was delicious! Might play around in the future and add in different peppers or other vegetables. Normally, when I am in Tunis, there are three core spices to this dish: cumin, caraway seeds (ground), and coriander. :). It is an Israeli dish. We served this over cous cous with a side of asparagus and naan. Still delicious. As a homesick New Mexican stuck in Texas, I make something with green chiles at least once a week. Using oven mitts (both hands! If you live in Boston, you know that one of the most highly coveted breakfast options is the Shakshuka from Tatte. I made this tonight, and it is fantastic! Fortunately I had some leftover chopped onion from the day before. Loved it, although I cooked the yolks to solid, girlfriend doesn’t like runny yolks. Don’t forget a good bread for mopping up the sauce. Thanks Deb. Thanks, its a new favourite! I made a tunisian version a few months back and was totally blown away by how easy and yummy it is! I didn’t have some of the ingredients on hand but I made my own quick version using heirloom tomatoes that had been marinating in balsamic & olive oil, cilantro, onions, bell pepper, artichoke antipasto spread, pureed garlic spread/dip and it came out awesome. Also, for them, a ‘chatchouka’ can be used to describe something that’s a crazy mess, so I don’t think anyone needs to feel too precious about their own take on it. Delicious! I made this for the first time tonight and loved it! I used to make a hot Italian version of this dish called Eggs in Purgatory. I love having this for breakfast, lunch, or dinner! I think I am going to make mine without the yolks. Do not brown; reduce the heat if necessary. Thank you! I made this last wknd for our Sabbath lunch after church. so ate it with sweet wheat bread. Big, BIG hit here. Can’t wait to make it again! Added chilli oil today to bump up the spice. Claudia Roden, the foremost expert in Sephardic Jewish cooking, claims that while many versions of shakshuka exist throughout the Muslim world, the version posted on Smitten Kitchen was indeed developed in Israel. i’m loving the comments section on smitten kitchen!
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