More from Ottolenghi and Tamimi’s Jerusalem: Shakshuka and Harissa


Recipe #13) Shakshuka – a wonderful way to cook eggs. This particular shakshuka is made of familiar flavors — tomatoes, red pepper, cumin, chili — but they seem deeper somehow, more concentrated.

IMG_5477Recipe #14) Harissa – I made this recipe, found in the “condiments” section of the book, for the shakshuka above, but I’m convinced it needs to be a staple in my diet.  According to the authors, harissa is a basic part of Tunisian cooking. It’s a wonderful hot chili paste, with red pepper, coriander, cumin, caraway, red onion, garlic, and, of course, chilies. The caraway is a brilliant addition.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: