Shakshuka

***Use the coarsest grind salt you can find (Kosher or otherwise), and start with half the amount***, and salt shouldnt be a prob. -Up the bell pepper and tomatoes, enough flavour to withstand a little stretching. -I commented years ago, still making the recipe. -See other comment for serving suggestion 😋

• kellington

• Amsterdam

• 11/18/2020

So, let me start by saying I've never had a similar dish made in Israel, or in a restaurant or by someone who knows what they are doing, so perhaps it's my fault. Maybe I'm the one that doesn't get it. Still, I'm going to say that this recipe, as presented, is inedible. For starters, it's so salty. So, so salty. Like, I'm pretty sure the 1.5 tablespoons of salt called for here is a typo. Because when it was nearly finished, I tasted it and choked. All I could taste was the salt. And then there's the sugar. I like the zingy taste of fresh tomatoes, and typically don't sugar-down any tomato sauce I make. But this recipe calls for a giant dollop of sugar that warps the flavor until it becomes something else. I don't like it. When I came to the realization that I had better fix this boiling trash, it was about 15 minutes before dinner. I dumped more tomatoes and seasonings into it to mitigate the damage. The result was less terrible, barely edible, and something I will never make again.

• dnharper

• Philadelphia, USA

• 12/17/2019

F*ck yes I will make this again, and again and again. Been making dif versions of shakshuka for over a decade, and when I made this one, I decided to stop seeking other recipes. This recipe calls for exactly the right amount of salt, unique in a dish (ok- I just read some other reviews which think it is way too much... Probably because I upped the tomatoes (150%) + bell peppers (200%)). I use 3x 400ml (same as American 14oz) instead of 28oz Mutti Polpa (pulped tomatoes from Italy). Notes: -I saute all of the veg very well, and then add the spices BEFORE adding the tomatoes + tomato paste. -I freeze half of the sauce and 1cup cubes, and take 1-2 pp out the night before for a super easy & spectacular breakfast. -You can heat up the oven and fill mini cocottes / dutch ovens with prepared sauce + eggs, cover and bake 12-15m -Top with greek yoghurt, parsley & cilantro and serve with oiled & grilled bread top with za'atar.

• kellington

• Amsterdam

• 7/31/2019

A delicious recipe although I agree with some others that 1 1/2 T salt is too much. I think less than 1T would still be plenty. I didn't have sweet paprika so used smoked paprika, and left out the jalapeño pepper; it ended up quite spicy with a lovely deep flavor. If you prefer things mildly spiced you will not like this recipe. Because I can't stand any uncooked egg white I finished it in the oven, which worked perfectly. I would absolutely make this again!

• karenelise

• NYC suburbs

• 6/16/2019

Beware, Whenever I see this much salt, I question the entire recipe. I made this, but I changed all the spices when I saw the salt content - luckily I cook so it was obvious to me that it was a mistake. I think they meant teaspoon where they wrote Tablespoon. Other similar recipes use much less salt, cumin, paprika, sugar, etc. This is good after altering but I agree with the person that used Jerusalem Cookbook, it's much simpler and correctly written. I wish Epicurious would edit this one!!

• amaflynn12@gmail.com

• California and Boston

• 4/7/2019

Far too harsh for an egg dish. Too bitter and salty. This may appeal to some as I see by other reviews. We all know that food being good or bad is all a matter of individual tastes. This one is not for us. I do agree with Alex203 in this regard. We are working on our own less harsh recipe and will publish when ready.

• ChefJohnnyD

• London Canada

• 4/6/2019

This was the worst meal I've ever had in my life. DO NOT ADD 1.5 Tbsp of salt to a dish that has 4-6 servings. 1/4 of a teaspoon is 1 serving of salt. 1.5 Tbsp=18 1/4 teaspoons. Do you need 18 servings of salt in a dish that might have 4 servings. DO YOU WANT 4X YOUR DAILY SALT INTAKE WITH ONE SERVING OF THIS DISH? Anyways, I'm extremely frustrated because no human can possibly consume this meal as specified in the recipe and I just threw the whole thing away.

• alexw203

• Washington, DC

• 1/3/2019

Easy, versatile, forgiving recipe. I only had half a red onion and 4 cloves garlic, and yellow bell pepper instead of green so went with all that. Also used some powdered ancho & chipotle peppers instead of the jalapeno and skipped the sugar. Reduced the caraway to 1/4 tsp per another reviewer's suggestion, and only had space in my pan for 7 jumbo eggs, so did that (extra sauce leftover for me!). Cook time for the eggs was double the time suggested in the recipe. I think the spinach got in the way of the eggs settling down into the sauce to poach. In the end, came out tasty, nice presentation, and one of my guests said it tasted just like the shakshuka they'd had in Joppa. A definite keeper.

• Anonymous

• DC

• 5/15/2018

I make this recipe on a regular basis. It is amazingly good! If you are making this for just a few people, I would suggest getting up to the part where you add the eggs and stop. Typically I do this and refrigerate the result. For breakfast during the week put some in a bowl and microwave it. Then add a poached egg or two. All right, maybe it is not anywhere close to "authentic" shakshuka at that point. But, it makes for a great tasting easy and fast to put together breakfast during the week.

• twocat74

• Fairfield County, CT

• 3/11/2018

So good!! I used a poblano instead of a jalapeño and coriander instead of caraway, and it still turned out amazing. A little salty--I'd recommend using half and then adding the rest in later as needed. Wish I'd read the comments before as a lot of people have mentioned this. Will definitely be making it regularly!

• Anonymous

• 11/8/2017

Great recipe, but if you do your research you will find out that this recipe is not originally Israeli. It is actually from Northern Africa. I found this out whilst visiting Israel a couple years ago.

• tonyclifton

• Atlanta

• 9/9/2017

Delicious, even our semi-picky eaters (5 and 4 years old) loved it!

• chrisandbreena

• Ohio

• 4/24/2017

SO TASTY! And so easy to make!!

• rmoore2

• 1/22/2017

Love this! So easy to make, tasty, and filling. We had shakshuka once in a restaurant prior to this. As I was cooking it my husband said, "this smells like that tomato thing I had for breakfast!" Needless to say, he was thrilled with the outcome. This is a great standard that calls for items we usually have on-hand, so it is bound to make a regular rotation.

• kjbarrett

• Chapel Hill, NC

• 12/21/2016

Whatever the origin I'm just happy I've discovered Shakshukas! I have been making one with merguez sausage for a few years now and love it but this vegetarian version is equally delicious with a few tweaks! No need to discard the stems of the Swiss chard. I used rainbow and simply separated the ribs from the leaves, chopped them and added to the saute with the peppers (yellow this time and a small poblano for the jalapeno). Omitted the sugar and reduced the salt to 1 tsp. (it all depends on taste and the tomato products), also substituted smoked paprika for the sweet Hungarian and used only 1/4 tsp. of whole caraway seed (I may increase this a bit for the next batch). The great thing about this is that you can cook as many eggs as you want and then save the sauce for more the next day. Used naan bread to dip in the egg and sop up the juices. I'll be making this one again soon.

• Einer2

• Hilliard, OH

• 6/14/2016