Yotam Ottolenghi Shakshuka Recipe
This Yotam Ottolenghi Shakshuka Recipe is warm, rich and full of bold flavors. It has soft eggs cooked in a spiced tomato sauce. This dish is simple but feels very special.
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 1 red bell pepper sliced
- 3 garlic cloves minced
- 4 cups crushed tomatoes
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili flakes
- Salt to taste
- 4 eggs
- Fresh parsley chopped
- 50 g feta cheese optional
Instructions
Heat the Oil
- Place a large pan on medium heat. Add olive oil and let it warm. This helps cook the vegetables evenly and brings out their flavor.
Cook the Onion and Pepper
- Add chopped onion and sliced pepper. Cook for 5–7 minutes until soft. Stir often so they do not burn. This builds the base flavor.
Add Garlic and Spices
- Add minced garlic, cumin, paprika, and chili flakes. Stir well for one minute. The spices will release a warm and rich aroma.
Add Tomatoes
- Pour in crushed tomatoes. Mix well and bring to a gentle simmer. Let it cook for 10–15 minutes until the sauce thickens slightly.
Adjust Seasoning
- Add salt to taste. Stir gently and check the flavor. You can add more spice if you like a stronger taste.
Add the Eggs
- Make small spaces in the sauce using a spoon. Crack eggs into each space. Keep heat low so eggs cook gently.
Cover and Cook
- Cover the pan with a lid. Cook for 5–7 minutes until egg whites are set but yolks stay soft. This gives perfect texture.
Garnish and Serve
- Sprinkle fresh parsley and feta cheese on top. Serve hot with bread. Enjoy dipping bread into the rich sauce.
Notes
- Use fresh tomatoes if available
- Add spinach for extra nutrition
- Use less chili for mild flavor
- Add olives for a salty twist
- Cook eggs longer for firm yolks
- Serve with crusty bread