Shakshuka with golden tomatoes and goat cheese from Dinner: Changing the Game (page 152) by Melissa Clark

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Notes about this recipe

  • snoozermoose on September 03, 2022

    Very tasty and easy! I used parsley instead of dill and feta instead of goat cheese, but this still turned out really well.

  • Lsblackburn1 on May 03, 2022

    Loved the freshness of this. I added half a leftover eggplant I had and cherry tomatoes. Should have used the broiler for a couple of minutes to get the egg whites more cooked.

  • dc151 on March 21, 2020

    I have made several different shakshuka recipes, but this is one of my favorites. I do cut back on the dill, as I'm not a huge fan.

  • Jviney on September 03, 2019

    I loved this - the flavor of the sauce was lovely, and filled the house with a delicious aroma. The amount of goat cheese was perfect and I had some nice golden tomatoes from the farmer’s market. Subbed basil for the dill - my husband’s preference. We ate all the eggs but I saved the rest of the sauce to enjoy with toast tomorrow. Will make it again.

  • e_ballad on June 07, 2018

    Very nice, but it’s a tough challenge competing against Ottolenghi’s recipe. We also found the dill to overwhelm some of the other flavours, rendering them largely obsolete.

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