Autumn Shackshucka

Autumn Shakshouka

Since Yottam Ottolenghi praised this recipe in his book Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi (just Google for it before and after the date of publication), the world seems to have discovered a dish that has been very popular in its many different variations despite celebrity chefs (just to name a few regional variations: Spanish huevos guisados, Azerbaijani  pomidor gayganagy, and Georgian chirbuli).

He includes it again in his book Jerusalem: A Cookbook, saying that the recipe changes depending on what’s in season. Wise words: you cannot make anything tasty (well, what I consider tasty) with tomatoes during the winter. So this is the recipe with potatoes.

  • 1 large potato, cubed
  • 1 red pepper, cubed
  • 1 onion, sliced
  • 2 garlic cloves, chopped
  • 1 teaspoon cumin seeds
  • 2 tablespoons tomate paste
  • 1 red chili pepper
  • 4 eggs
  • Salt and olive oil
  1. Sauté pepper, chili and potatoes until almost done over medium heat.
  2. Add onion, garlic and cumin. Keep cooking until cumin releases its aroma.
  3. Add tomato paste disolved in some water. Adjust seasoning, cover and cook for 10 minutes.
  4. Make four holes with a spoon and place one egg in each. Cover and cook to your liking.
  5. Serve with plenty of bread.

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