Recently discovered this traditional North African favourite in Ottolenghi’s sumptuous vegetable cookbook Plenty.
It is commonly served in individual cast iron pans, which I imagine adding to the pleasure–one pan and ALL for ME!
It makes a pretty summer picture on the plate with a few green beans (gift from our neighbours, Hervé and Maite) to the side.
for 2
1/2 teaspoon cumin seeds–dry roasted in a medium pan
1 large onion–red or yellow–sliced
80ml/1/4 cup olive oil
2 red peppers--washed, deseeded and sliced thin
1 bay leaf, thyme leaves from a few sprigs, 2 tablespoons of parsley
3 large fresh ripe tomatoes or tinned–roughly chopped with the juices
1/4 teaspoon cayenne pepper and a pinch–a few strands–of saffron
1/4 cup/60 ml water
2 or 4 egg
salt and pepper
- Dry roast the cumin seeds for a minute or two, taking care not to burn them.
- Add the oil to the pan, then the onions and over a medium high heat cook them for 5 minutes to soften them.
- Add the peppers and the three herbs, turn everything over thoroughly.
- Cover the pan for 5 minutes to start the softening of the peppers.
- Cook a further 5 minutes uncovered.
- Add the tomatoes, the water–little by little to avoid diluting the sauce–and the two spices and season with salt and pepper.
- Cook for 15 minutes on a low heat–covering for a short time if you think the peppers need further softening.
- The result should be a lightly spicy sauce in which to poach the eggs.
- Carefully break the eggs ( 2 or 4–your choice) into the sauce–leaving space between them.
- Cover the pan and cook, over a lowish heat, until the eggs are cooked to your taste.
Robin Ellis 
Did you steam the green beans?
No I cooked them in salted boiling water–testing often for doneness.
that looks DELICIOUS and I don’t think after biking for an hour I will feel guilty having a bang up brekkers with this.
This looks very good. In fact, I think I will be having it for my supper.
What a combination of colours and flavours,this has got to be on the menu.
Robin where ever do you find these delicious dishes, your store of cook books must be the envy of every chef.
It looks fine. Years ago, my mother used a simple idea when friends came to eat with us. I’d like to share it with you all.
Cut the tip off a boiled egg after removing the shell.Make a little hood for the egg out of a tomato and place bits of the tip of the boiled egg on top of the tomato hood so it looks like a toadstool or mushroom.
Place the eggs standing up on a plate and serve. Our guests used to love the idea-they look pretty on the plate as presentation before a meal.
Aren’t Yotam’s recipes gorgeous? I’ve eaten this at NOPI, his restaurant on the edge of Soho – highly recommended when you’re next in London (this is on the brunch menu) He has a new cookbook coming out in the Autumn, ‘Jerusalem’ – can’t wait. Your lovely pictures & words will keep me going until then! Hope you both have a great week…
Thanks for the tip, Rachel–we will try it.
anything that looks that good has got to taste spectacular!
Looks and sounds delicious, as well as nutritious! Will try it. Thanks, Linda
I made this for brunch today. everyone thought it was delicious. thank you Robin
There are many variations on this dish. In Israel it is almost always included in a hotel breakfast buffet. One version I have in my files calls for some sauteed garlic, some jalapeno or anaheim chilis (leaving out the cayenne from the above), and some optional crumbled feta cheese. The above with the fresh red bell peppers looks so pretty!
Feta would be lovely with it–next time. Thank you.
Delicious! I will cook tonight for dinner, thank you Robin!
Can’t wait to try this and the roast chicken. Our family succumbed to Poldark mania back in the 70s and never emerged. I still read the books with your voices in my ears! I was so touched to read your tribute to A. Rees — I too was captivated by her lively portrayal, (so much so that my daughter’s middle name is Demelza.) I checked her webpage off and on over the years, admiring her jewelry, and yesterday when I looked, read the sad news. But happily I saw a mention of your blog, opened it today, and will now get a valuable education in healthy cooking! Thanks for generously sharing your “second act” with your many fans, and thanks for the instructive photos of each step, so we novices don’t hit the “is it supposed to look like THIS??” stage…
Nancy
Thank you and welcome, Nancy!
That looks delicious! I love the idea of hot pepper in it and can imagine several vegetables that might be good along side it. Seems possibly a flexible concept. If you keep the tomato/onion base could you not interchange vegetables and herbs depending on what you have fresh? Of course maybe it wouldn’t be shakshouka then. I can’t wait to make this. Yum
I hope that “Henri II” will find his place.
I saw a Food Network production in which Todd English witnessed the preparation of shakshouka in Israel. It looked so delicious, but I couldn’t quite grasp the recipe; So I thank you for yours.
Best,
Fiona ( Boston, MA., USA)
Made this; Loved it!!!! What a great yet simple idea. Thanks!