Shakshuka from Small Victories: Recipes, Advice + Hundreds of Ideas for Home-Cooking Triumphs (page 32) by Julia Turshen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anyah_h60oih on April 13, 2026

    Added a bell pepper, 2 jalapeno, add chili powder. Yum!!!

  • anyah_h60oih on March 13, 2026

    Delightfully easy, need to add more spice next time

  • bernalgirl on August 20, 2025

    An easy shakshuka, I subbed cumin for dill and added a larger diced roasted red pepper. Cooking the eggs for four minutes with the lid on yielded runny yokes and cooked whites by the time this was served at the table.

  • Zosia on March 05, 2020

    Delicious, especially with the dill and feta garnishes.

  • Astrid5555 on October 07, 2017

    Very little hands-on time needed, lovely taste. Very similar to Sabrina Ghayour's "Baked eggs with feta, harissa tomato sauce and coriander" from Persiana.

  • dedosmagicos on January 28, 2017

    quicker and less complicated recipe (number of ingredients, etc.) to make than some of the Ottolenghi ones; not *quite* as flavorful, but a really tasty breakfast nonetheless

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