Shakshuka from Plenty (page 87) by Yotam Ottolenghi

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

Stephenn31 on April 20, 2025

It was ok - I wouldn’t make it again there’s a lot better versions of this (including by Ottolenghi). I added some feta at the end which helped. The only thing I’d do again from this recipe is dry roast whole cumin seeds at the start.
chawkins on October 17, 2024

Made half a recipe in a single skillet using tomatoes and yellow peppers from the garden. Very good even though my eggs were a tad overcooked.
Bloominanglophile on June 17, 2024

On a recent trip to D.C., it seemed like shakshuka was a popular option for breakfast. I relayed this to my husband, and he decided that he would like it for his Fathers' Day brunch. This recipe was, of course, different from the ones I had on my travels--chunkier with peppers, which also gave it some sweetness (I would eliminate the sugar if I make this again). A healthy, filling breakfast, especially with the Jerusalem bagels that I made to accompany it.
meginyeg on September 17, 2021

We loved this. I left out the saffron due to not having any and the cilantro due to taste but it was still delicious. I will make it again with the saffron next time.
allisonsemele on July 24, 2021

Half recipe with a small pinch of saffron, no sugar, and less oil. The saffron and thyme flavors are very nice in this.
LFL on May 15, 2021

4 stars. My husband made this and added cubed firm tofu in place of eggs (we're vegan). Pretty sure he cut the salt to 2/3 or so. He must not have used high enough heat when he first put in the peppers and the onion because the peppers never reached that stewed stage and were bright colored (but soft enough) at the end . It was delicious but very oily. Will definitely cut down on oil if we make it again.
lelito on November 18, 2020

Flavoursome and absolutely excellent. I used less oil though. This goes straight into my "Favorite Recipes"!
cjross on September 07, 2020

This is my favorite shakshuka recipe. I make it everytime it's my CSA's tomato and red pepper season. I follow the recipe as written. My 2.5 year old just tried it for the first time and declared "This food is super yummy! This is a special food!"
Beebopalulu on December 02, 2019

Really delicious. Best shakshuka recipe I have tried. May try reducing the oil next time though.
Rachaelsb on November 10, 2019

Have always wanted to try this...delicious . Agree with others, can use less oil but thought flavors of sauce were wonderful, Incredbibly filling. Still full 8 hours later!!
wcassity on October 03, 2019

Delicious. Made with CSA tomatoes and red peppers. Added feta at the end.
Totallywired on February 06, 2019

Overloaded with peppers, this is out of balance and quite oily as others described. Look elsewhere.
wester on February 04, 2019

Even without the added sugar, this was a tad sweeter than I would have preferred. Otherwise good.
mamacrumbcake on September 26, 2017

This was quite easy and good but I think it would be ok to cut back a bit on the oil. Don't be afraid to salt this until it is seasoned well.
VineTomato on June 10, 2017

One of the best shakshuka recipes I've made
Rinshin on December 12, 2016

Made this again. Like the last time, I reduced the amount of oil to half and cooked a little longer than the recipe instructions adding water occasionally to keep the saucy consistency. Instead of cayenne, I added aleppo pepper this time. Not traditional but served with cheesy polenta. I love this recipe.
darcie_b on September 29, 2016

I added some feta but otherwise followed the recipe and found it to be quite delicious.
sarahawker on August 08, 2016

Loved this for a low carb breakfast. Very flavorful. I did reduce the amount of oil to 1/4 cup and it was very good. I too overcooked the eggs the first time, next day I heated up 1/2 cup of the tomato mixture and immediately cracked an egg over the cold mixture, by the time all was heated I had a perfectly cooked egg, maintained a runny yolk.
Laura on October 29, 2014

Pg. 87. Made this for dinner last night. As I do with all Ottolenghi recipes, I significantly reduced the amount of oil to about 1/4 cup and that was plenty and the finished dish was not at all oily. I also used canned tomatoes as I didn't have any fresh. Except for the time-consuming process of slicing the onions and peppers, this comes together very quickly and is quite simple. The biggest problem I had was that some eggs were a bit overcooked. The saffron seasoning was key -- it gave a wonderful flavor to the whole dish.
Rinshin on January 14, 2014

Wonderful egg recipe full of bold flavors. I normally do not use the full amount of oil called for in recipes and I used less than half of oil and it worked just fine.
stockholm28 on August 29, 2013

Delicious. I've probably made this a dozen times. This recipe is great in the summer when tomatoes and peppers are abundant. I love the spicy sauce.
Tyelperion on February 19, 2013

Agree that this was delicious but too oily (and we have a pretty high tolerance for oily food generally!) Next time I will at least halve the amount of olive oil called for, perhaps even reduce by 2/3.
adrienneyoung on May 29, 2012

This is utterly delicious. Oily, but delicious. Can also be served with sausages.