Shakshuka from Jerusalem (page 66) by Yotam Ottolenghi and Sami Tamimi

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

    You can use store-bought harissa or the recipes for Pipelchuma or harissa. Yogurt can be subbed for labneh.

  • csmith1 on May 31, 2026

    I love shakshuka, and am always eager to try different variations. This was great! Will definitely make again (I used rose harissa)

  • cbk15 on June 29, 2025

    Simple and delicious brunch! I didn’t have harissa paste/the time to make the chili sauce in the book so I subbed the Huy Fong Chili Garlic sauce + dried Harissa seasonig to great effect. I also added some feta at the end instead of Labneh.

  • mackerman on November 29, 2020

    Delicious shakshuka. I added smoky paprika and about a tbs. of balsamic vinegar and served with my homemade sourdough bread..yum.

  • vickster on June 26, 2019

    I'm glad I read the advice of others to beware of the heat in my Harissa. I ended up using 1 tablespoon, but could have used more. Also, I drained the canned tomatoes and it was a bit dry. I won't drain next time. A very good dish!

  • jenverde on February 20, 2019

    I made this last night and I thought it was delicious. It was my first Shakshuka to make and taste. Per other reviewers directions, I used two teaspoons of a store-bought harissa sauce which had a nice kick but not too overpowering. Also I used 6 whole eggs as opposed to 4 eggs and 4 yolks. I served it with Greek yogurt which turned the sauce into a delicious creamy concoction that can be sopped up by a piece of crusty bread. Yum! This will be part of the regular rotation.

  • Agaillard on October 07, 2017

    Just cooked this... That was my first Shakshuka and so I had no baseline for comparison but I liked it... It was nice and warm and comforting... I put too much cumin but it was not too bothering, I subbed the harissa with cayenne pepper as did not have on hand. I halved the recipe as this was for one, and did not have labneh or yogurt, Will try again with the variations next time to see if I like other recipes better, but I did like that one, nice and simple.

  • e_ballad on September 23, 2017

    I'm with @stockholm28 on this one: a nice dish, but we prefer the recipe from "Plenty".

  • Silverscreensuppers on August 09, 2016

    This is my go-to Saturday morning treat when I am home alone. I love it. I agree with Adrienne though, "know thine harissa" - they vary so much...

  • fprincess on August 08, 2016

    This is simple to make - other than the bell peppers, everything else was basic pantry items. I found the result good, but not so good that I'd want to make it again any time soon. In the same vein, I much prefer a Basque piperade. Pictures heres: https://forums.egullet.org/topic/153318-lunch-whatd-ya-have-2016–/?do=findComment&comment=2067602

  • wodtke on July 14, 2015

    Last month I had fabulous shakshuka two mornings in a row at Nopi, Yotam and Sami's restaurant in Soho. The Nopi website has this recipe, so I made it at home. Mine was, not surprisingly, not as good as at Nopi, but was pretty darn good. As the dynamic duo note on the website, they've had a couple of other shakshuka recipes, and all can be found on-line quite easily. This one seems simplified, using pilpelchuma or harissa in place of the many spices in the other recipes, and red bell peppers rather than a mix. I agree with Delys77 that the eggs cook faster than one might expect; be prepared to take them off the heat early. And I also agree with radishseed that 2 tablespoons of harissa would be too much -- I used two teaspoons. The version I had at Nopi definitely had some heat, but not in-your-face, more background. I like it like that.

  • Delys77 on January 19, 2015

    Pg. 87 Be very careful of your eggs as they looked like they weren't done, so you went with an extra 5 minutes and they were fully set. Flavour wise the sauce was excellent and it complimented the eggs very well, plus I quite liked the peppers in this. It is a very generous serving.

  • Rinshin on July 10, 2014

    I made this for 3 people with different taste preference. I thought this recipe was good but not blow my mind excellent, my husband thought so so but he does not care for very spicy foods (I did halve the harissa), and my nephew who loves all kinds of food and already cooking since he was 13 did not like the taste combination. I wondered about that and came to a conclusion that there are people who do not like the tomato and cumin only combination. I think I will stick to shakshuka from Plenty because I really liked the addition of green/red peppers better.

  • stockholm28 on July 05, 2014

    Delicious, but I like Ottolenghi's version from "Plenty" better. This one emphasizes tomato and has a lot of heat from the harissa, which I thought was great. I skipped the egg yolks and just made with the whole eggs.

  • radishseed on February 25, 2014

    This was delicious. So good, and so easy to make on a weeknight. I used canned tomatoes, and I had already made the pilpelchuma and labneh over the weekend. The recipe served two hungry people, using four eggs with no extra yolks, with the labneh and some bread and olives on the side. It was very spicy, so if you don't like dishes that make your nose run, I'd cut back on the chile paste. If I were making this for people who don't do spicy, I'd probably use about 2 t. of pilpelchuma (or harissa).

  • westminstr on October 22, 2013

    Made this last night for the second time. It is quick and easy, very tasty, and great this time of year when peppers are still in season. Unfortunately E and O both refused to eat it, so I'm not sure I'll be repeating this dish any time soon.

  • TrishaCP on June 21, 2013

    This is recommended as a breakfast or lunch dish, but I had it for dinner. (If you have already made the pilpelchuma or have prepared Harissa, and you use canned tomatoes, this would be a quick weeknight meal.) It was flavorful, savory, comforting, and filling. I did use Harissa, and you really need to be aware of the spice levels of the condiment you choose because two tablespoons of my product would have killed the dish. I used two teaspoons for a half portion, and that worked for me.

  • Jane on February 03, 2013

    I loved this. I had it for lunch today and can see this becoming a regular. I made 1/2 quantity of the sauce and have enough left over for another lunch. When I tasted the sauce while it was cooking I thought it was very spicy but when eating it with the eggs, labneh and some warmed pita bread, the spice level was perfect. I used two eggs for one and, I didn't add the extra egg yolks. I'm not sure I see the point of that as it is quite a rich dish already, especially if adding labneh.

  • sharifah on December 19, 2012

    Felt good eating this dish, it was very tasty and easy for a mid-week meal. I cut down on the egg yolks and only used 4 eggs for the two of us. Followed the quantities for everything else and we polished it off. Definitely a dish that I would come back to again and again

  • adrienneyoung on December 08, 2012

    Argh! There are many harissas out there. Mine is not theirs. Recipe calls for 2 tbsp Harissa to sauté with two peppers, other spices and, eventually, 4 cups of chopped tomatoes. I used 2/3 of ONE tbsp of Harissa (thinking "gosh, hot, better cut back"). Ha! So hot only a few of my friends could eat it. I certainly can't. Note to self. Know thine Harissa... And taste carefully! That said, recipe has great promise, and is less oily than the superb shakshuka in Plenty.

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