Plenty
Shakshuka
Page 87
Cuisine: Middle Eastern | Course Type: Breakfast/Brunch
(1 review)
Recipe Review
Barbara from Amsterdam,
The focus of this shakshuka (apart from the eggs) is peppers. I made about a third of a recipe, using green, yellow, and red peppers, adding a bit of garlic and using less oil and no saffron.
It was very good, but because it calls for a bit of muscovado sugar, and the onion partially caramelizes before you even add the sugar, I found it too sweet, at least to go with eggs.
Ottolenghi uses a lot of oil for this (and other) recipes. Even reduced by half, it could have used less.
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