Buffet Shakshuka With Red Peppers and Cumin

Buffet Shakshuka is Tunisian in origin but has turn out to be extremely famous in Jerusalem and all over Israel as tremendous breakfast or lunch fare. Tunisian delicacies have a passionate love affair with eggs and this unique model of shakshuka is the seasonal variant for the summer and early autumn. Potatoes are used all through the iciness and eggplants in spring.

Having published recipes for shakshuka a few times before, we are nicely aware of the hazard of repeating ourselves. Still, we’re satisfied to feature any other version of this wonderful dish, seeing how famous it’s far and the way convenient it’s miles to prepare. This time the focus is on tomato and spice. But we encourage you to play around with one-of-a-kind elements and modify the amount of warmth in your taste. Serve with true white bread and not anything else.

Buffet Shakshuka With Red Peppers and Cumin

Buffet Shakshuka With Red Peppers and Cumin


    • 2 tablespoons olive oil
    • 2 tablespoons Pilpelchuma or harissa
    • 2 teaspoons tomato paste
    • 2 large red peppers, cut into 1/4-inch / 0.5cm dice (2 cups / 300 g in total)
    • 4 cloves garlic, finely chopped
    • 1 teaspoon ground cumin
    • 5 large, very ripe tomatoes, chopped (5 cups / 800 g in total); canned are also fine
    • 4 large free-range eggs, plus 4 egg yolks
    • 1/2 cup / 120 g labneh or thick yogurt
    • Salt


    1. Heat the olive oil in a large frying pan over medium heat and add the pilpelchuma or harissa, tomato paste, peppers, garlic, cumin, and 3/4 teaspoon salt. Stir and cook over medium heat for about 8 minutes to allow the peppers to soften. Add the tomatoes, bring to a gentle simmer, and cook for a further 10 minutes until you have quite a thick sauce. Taste for seasoning.
    2. Make 8 little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still runny (you can cover the pan with a lid if you wish to hasten the process). Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates and serve with the labneh or yogurt.

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