Egg sambal "shakshuka" from Ottolenghi Comfort (page 26) by Yotam Ottolenghi and Helen Goh and Tara Wigley and Verena Lochmuller

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 cherry tomatoes for datterini tomatoes and light soft brown sugar for palm sugar.

  • murphyfrank on April 09, 2026

    In Australia we have tamarind puree not concentrate. I don't know if it is less potent than concentrate but I used the 100ml & I thought it was just right. A delicious alternative to the usual shakshuka

  • meggan on February 01, 2025

    The cinnamon clove combo was too much for me.

  • Boffcat on January 11, 2025

    I used about 60ml of tamarind concentrate rather than the full amount, and still found the tamarind overly dominant. (Given how much tamarind is used elsewhere in Ottolenghi Comfort, I'm not convinced that 100ml is a typo either!) Having said that, it was nice enough - I'm unlikely to make it again though.

  • MariaSwe on January 03, 2025

    This was very nice and pretty easy for Ottolenghi. My sauce didn't thicken up very much and maybe let it simmer a bit longer next time. I used 10 ml of tamarind and not the 100 ml the recipe stated. As another tester noted, this amount must be a mistake. It was quite spicy even though I only used 1 tsp of sambal oelek. It was a nice alternative to my usual recipe for a more traditional shakshuka. My eggs took a couple of minutes longer.

  • Ganga108 on October 21, 2024

    Used some of the base that I had frozen earlier with cooked chickpeas, cubed paneer and peas. Uber delicious, served over rice. I thinned the base a little.

  • domechef on September 24, 2024

    The sauce is excellent and as Ganga108 has mentioned will work with various components. Also totally agree with allowing the mustard seeds to temper before adding the curry leaves. The recipe calls for 100ml of tamarind concentrate, which must be a mistake. I used two teaspoons of tamarind paste and it was just right.

  • Ganga108 on September 22, 2024

    Made a big batch of the sambal as it will be a good vehicle for chickpeas, okra, eggplant, paneer, tofu, tvp chunks, and more...... I freeze it in batches. BTW, it is also EXCELLENT with eggs. (I often criticise the way O's recipes handle mustard seeds, but it is good here, altho I prefer to let them begin popping for a bit before adding the curry leaves. Otherwise they will burn before the mustard seeds have finished popping.) Also, be careful of the amount of tamarind. For the concentrate I have, about a tspn is best. Domechef has mentioned too - hers uses 2 tspns.

  • Ganga108 on September 22, 2024

    The sambal can be made ahead of time - up to 3 days.

  • luluf on September 13, 2024

    Made for lunch, delicious sauce, eggs cooked perfectly. Would have liked a stronger tamarind taste

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.