Scrambled red shakshuka from Falastin: A Cookbook (page 28) by Sami Tamimi and Tara Wigley

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 any other chilli flakes for Aleppo chilli flakes, and rose harissa for the book’s “Shatta” recipe.

  • JJOca on June 12, 2023

    Also used tinned tomatoes and added a couple of teaspoons of sugar to manage their acidity - used whole eggs too. Delicious and filling.

  • jenburkholder on December 17, 2021

    Solid, basic shakshuka. We used canned tomatoes for the large and didn’t scramble. The marinated feta was a nice touch, but it needed a lot more of it than listed in my opinion.

  • amandabeck on March 29, 2021

    Tasty. Made extra peppers and saved them overnight to eat for a second shakshuka the next day.

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