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

  • ground cayenne pepper
  • goat cheese
  • cilantro
  • ground cumin
  • garlic
  • sweet paprika
  • parsley
  • thyme
  • turmeric
  • bell peppers
  • white onions
  • egg yolks
  • canned diced tomatoes

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

  • Eat Your Books

    Can substitute mint for cilantro.

  • 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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