Berber & Q shakshuka from Berber&Q (page 224) by Josh Katz

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

Accompaniments: Tahina aioli

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 tomato paste for Turkish hot red pepper paste.

  • Stephenn31 on September 12, 2024

    Classic simple version. The tahina aioli was a level up from the usual shakshuka and easy to make.

  • metacritic on May 30, 2021

    This is a phenomenal version. It has just the right amount of heat, acid, and depths from the pepper paste + red pepper. The tahini "aioli" involves no eggs, so emulsification is pretty much a given. I happened to have garlic confit and garlic oil in the fridge, so this sub recipe was a cinch. I would probably make the tahini sauce on its own and serve that if I didn't have the garlic oil on hand. This is my new standard go-to recipe for this dish.

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