Egg yolk shakshuka from Dinner in French: My Recipes by Way of France (page 28) by Melissa Clark

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Notes about this recipe

  • Eat Your Books

    Can substitute mint for cilantro.

  • Delys77 on June 05, 2024

    We cooked for about 4 minutes on very low heat and it was a tad too much. I would say 3 would be perfect. Flavours very good and method is excellent. Much prefer this egg yolk version to the usual whole egg approach.

  • JulieCruz on April 25, 2020

    Excellent taste. Very fresh with the lemon. Watch the yolks, they cook quickly.

  • purrviciouz on April 25, 2020

    Extremely delicious, I love the addition of preserved lemon. I used French feta instead of goat cheese and served with sourdough bread. I kept most of the egg whites on my eggs. I need to keep a closer eye on my yolks next time so they stay completely runny, like about 3 minutes.

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