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Shakshuka for a hearty breakfast!


The focus of this recipe is on tomato and spice. The authors encourage you to "play around with different ingredients and adjust the amount of heat to your taste. Serve with good white bread and nothing else."
Course Breakfast
Cuisine Tunisian
Author From the cookbook, "Jerusalem," by Yotam Ottolenghi and Sami Tamimi


  • 2 tablespoon olive oil
  • 2 tablespoon harissa store bought is fine
  • 2 teaspoon tomato paste
  • 2 large red peppers cut into ¼ inch pieces (2 cups)
  • 4 cloves garlic finely chopped
  • 1 teaspoon ground cumin
  • 5 large very ripe tomatoes chopped (5 cups). Canned are also fine.
  • 4 large free-range eggs plus 4 egg yolks
  • ½ cup labneh or thick yogurt
  • salt


  1. Heat the olive oil in a large frying pan over medium heat and add the harissa, tomato paste, peppers, garlic, cumin, and ¾ teaspoon salt. Stir and cook over medium heat for about 8 minutes to allow the peppers to soften. Add the tomatoes, bring to a gentle simmer, and cook for a further 10 minutes until you have quite a thick sauce. Taste for seasoning.
  2. Make 8 little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still runny (you can cover the pan with a lid if you wish to hasten the process). Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates and serve with the labneh or yogurt.