• Alyssa Rosenbaum

    Very tasty!

    I made shakshuka for the first time ever (shehechiyanu!) and achieved pretty excellent results with this recipe, but it is a bit flawed. First of all, it mentioned 2 tbsp of tomato paste in the ingredients list, but nowhere in the steps for the recipe does it say where that is to be added (I must have reread it at least 4 times to make sure I wasn't going crazy). I ended up adding it in step 4 along with the diced tomatoes. Secondly, it says in step 4 to reduce the heat to medium-low, yet it also says to do that in step 5. Can't reduce it to medium-low twice. I opted to just keep the heat where it was at. Thirdly, step 6 says to garnish with fresh parsley if desired, but when the parsley was mentioned in the ingredients list above, it indicated 2-3 tbsp plus MORE for serving, which to me means that the parsley needed to be added during the cooking process and not just as a garnish, so I mixed the parsley in before adding the eggs. I would recommend cracking your eggs into a small bowl one at a time and then gently plopping them into the wells, because I imagine it could get messy otherwise. Also, I added a touch of allspice to the sauce as it was cooking to introduce that slightly sweet-spicy flavor I was going for, which absolutely delivered. I garnished with more fresh parsley, some dukkah, and za'atar. It was delicious. This recipe would have gotten 5 stars from me if it had been a bit clearer/easier to follow.
    Posted by Alyssa Rosenbaum |May 22, 2019
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