Shakshuka from Falafel for Breakfast: Modern Middle Eastern Recipes for Any Time of the Day from Kepos Street Kitchen (page 27) by Michael Rantissi and Kristy Frawley

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Notes about this recipe

  • Ricardao78 on July 17, 2020

    This is one of my favo recipes, our guests always love it, and it's easy to make. I just added a tsp of sugar, to balance the acidity of the tomatoes.

  • dichohecho on February 02, 2019

    My (UK) edition didn't list garlic in the ingredients but did in the recipe - I used 1 clove for a half quantity. Recipe also specified to use an ovenproof frying pan but didn't involve the oven or grill - wondering if there was a missing instruction as my eggs did not cook on the hob in the time given and my sauce almost burnt onto the bottom of the pan, though that could have been technique and type of pan as much as anything. I also subbed in dried coriander and parsley as I had no fresh, I added it with the tomatoes to give it time to rehydrate. Ate with added feta, yoghurt, and toasted pitta breads.

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