The Ottolenghi-fication of everything. That’s pretty much been my cooking mantra these days.
I received Jerusalem for my birthday last June, and after cooking my way through it last summer and Fall, I asked for Plenty and Plenty More for Christmas. Ottolenghi has taught me so much about thoughtfully cooking vegetables, as opposed to treating them like an afterthought to the main (meat-driven) course. Marinades, glazes and herb rubs are no longer reserved for my proteins, but are meticulously planned out in advance for my vegetable dishes.
Shakshuka was one of my go-to dishes long before Ottolenghi came into my life, but he’s had a big effect on the way I cook the dish. Cumin and thyme, for instance, were not a part of my iteration, but I can no longer make Shakshuka without them. In an attempt to make this dish a bit more waist-friendly, I also substitute the commonly called-for Feta cheese with the Tahini Yogurt from Ottolenghi’s “Honey-Roasted Carrot” dish in Plenty More.
What resulted from a happy mistake (no feta in the fridge, but I had leftover Tahini Yogurt sauce from dinner the night before!) has become one of my favorite breakfasts.
SHAKSHUKA WITH TAHINI YOGURT
Ingredients
- 2 tbsp canola oil
- 1 tbsp harissa paste
- 1 tbsp tomato paste
- 1 small yellow onion, chopped
- 1 large red bell pepper, chopped
- 1 large yellow bell pepper, chopped
- 4-6 cloves garlic, depending on your preference
- 2 tsp ground cumin
- 1 tsp fresh thyme leaves
- 1 14 oz can whole peeled tomatoes
- Salt and pepper to taste
- 4-6 large eggs
- 1/2 cup greek yogurt
- 1/4 cup tahini
- 2 tbsp lemon juice
- 2 tbsp parsley, chopped
Instructions
- Add the oil to a large oven proof pan over medium heat. Add the harissa, tomato paste, onion, peppers and garlic and cook for 4 to 6 minutes or until the peppers and onions have softened.
- Add the cumin, thyme and tomatoes by crushing each tomato gently with your hands before adding to the pan. Stir, then simmer for 10 minutes or until the tomato sauce has thickened. Season to taste.
- Using a spoon, make 4 indents in the tomato sauce and gently break an egg into each one. Cover, and continue simmering for 8 to 10 minutes, or until the whites are set but the yolks are still runny.
- While the eggs are cooking, mix the yogurt, tahini and lemon juice together. Season with a little pinch of salt.
- Remove the pan from the heat, pour the tahini yogurt over top, garnish with parsley and serve immediately.
- 2 tbsp canola oil
- 1 tbsp harissa paste
- 1 tbsp tomato paste
- 1 small yellow onion, chopped
- 1 large red bell pepper, chopped
- 1 large yellow bell pepper, chopped
- 4-6 cloves garlic, depending on your preference
- 2 tsp ground cumin
- 1 tsp fresh thyme leaves
- 1 14 oz can whole peeled tomatoes
- Salt and pepper to taste
- 4-6 large eggs
- 1/2 cup greek yogurt
- 1/4 cup tahini
- 2 tbsp lemon juice
- 2 tbsp parsley, chopped
