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Shakshuka With Red Peppers and Cumin

Yotam Ottolenghi
  • minutes
  • Serves 2 to 4

INGREDIENTS

4 cloves

Garlic

5

Tomatoes, large very ripe

4

Eggs, large free-range

2 tsp

Tomato paste

2 tbsp

Pilpelchuma or harissa

2

Red peppers, large

1

Salt

2 tbsp

Olive oil

1 tsp

Cumin, ground

1/2 cup

Labneh or thick yogurt