Saturday, 12 January 2013

My First Jerusalem Shakshuka

I was given Ottolenghi's Jerusalem cookbook for Christmas. It's inspired me to cook my first Shakshuka: baked eggs in a spicy tomato and pepper sauce. I love finding another conduit to eat my eggs in the morning.

This one's perfect too on a hangover as it has just the right amount of spice which I crave and perfect if you've given up meat for January.
The cookbook is full of great recipes. Check it out here:

You poach the eggs in a stew of garlic, cumin, red peppers, tomato and harissa. I garnished with coriander too. Here's one of Yotam Ottolenghi's older recipes with many more ingredients: Guardian Food.

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