They don’t usually label peppers here by variety but I’ve bought these in markets that cater to folks from the Antilles and when I took the tiniest bite of this one when I chopped it, I felt like my mouth was on fire. As someone said, the red one could be a scotch bonnet, but also a habanero sort. However if you live in a rural area, you likely don’t have access to them. They describe the dish as ‘ratatouille de légumes avec merguez’, making it sound pretty far from the beautiful dish you presented in your post. I loved it and it was great in the Shakshuka. Great post! I could see adding harissa and preserved lemon to your recipe. I have been making a variation of this, much less complex, but so easy and quick. Do try this Shakshuka. What I had would have made a LOT of “pili-pili.”, On a theme of Eggs in Purgatory………..A Moroccan ragout with poached eggs… Will certainly have a go at this one, or maybe hurry along to Nopi first to see what it is supposed to taste like. I think it would be a great classroom project for my students to make. thank you. Hi, David. The pleated peppers are called Scotch Bonnet peppers. Unfortunately, I couldn’t find the caraway seeds but it still turned out wonderfully without them. Sounds like another winner. I grew them in my yard in California. I am eager to try your recipe since, as you have noted, there are many variations out there. So, because i love freshly prepared food, i actually make this dish at work on a hot plate for lunch! The traditional use for those is to pack a slim-neck jar (e.g., used Worcestershire bottle with the little plastic “filter” intact) with whole peppers, add vinegar, let it sit for a few days, giving it a shake or two every day, and sprinkle the pepper vinegar liberally on everything. but his was definitely very soupy. Hello David, I often throw in some extras like fresh baby spinach leaves or some left over white haricot beans.Yes, it diverts a bit sometimes form the pure original recipe but that’s cooking! I promise! So many of your posts take me back to childhood memories in Egypt and in France. I have made a variation of this for years without eggs, and I really loved your version. And, of course, with recipes from the delicious results of his encounters with the chefs, all translated by Adam for home cooks. Can’t wait to try the Shakshuka at home. It must be the terroir. It’s still a go-to quick supper for us. Thanks! It’s so easy to make at home, you can even make it in North Carolina : ). That is interesting; I never thought of that. i know what i’ll have for diner. Eggs, cumin, tomato, pepper Sauce A simple and delicious egg dish. Shakshuka ist eine orientalische Spezialität: Spiegeleier, saftige Tomaten und würziges Chili machen dieses Rezept zu einem scharfen Geschmackserlebnis. They’re both always predictably astronomically high on the Scoville scale, but the flavors, if you’ve worked up to the hottest levels and are capable of tasting them through the “heat,” are not the same. I have missed jalapenos and serranos so much, I was thinking of begging someone to send me some seeds so I can grow some in pots out my apartment window. Symptome erfolgreich erkennen: Befinde ich mich im Übertraining? Teile ihn mit Freunden und inspiriere sie! Between London and North Africa, the real Shakshukas in Israel are a quick and happy fry, simple and quick. I’m sure if you don’t fancy making Shakshuka, you can find one of the many kosher Sephardi restaurants in Paris that cook the real thing, really hot and spicy. But unfortunately they no longer exist. BTW, we recently had an extraordinarily good couscous at Zerda: with lamb mechoui. Recently made a version of this dish, loved it. You would like!!!!! I love shakshuka! Several are listed in the comments above, and to those I will add one with which I am sure you are familiar: Basque Piperade served with poached egg in the center. Turn the heat back on so the sauce is at a gentle simmer, and cook for about 10 minutes, taking some of the tomato sauce and basting the egg whites from time-to-time. 3. Shouldn't take much longer than 30 seconds or so. Take my advice, make a big communal skillet/pan and bring it to the table, dish it out from there and have that bread handy, its great. Make a well then drop in an egg. Liked your post very much David! Glad you liked the post, and the book! Since you’ve posted so wonderful pictures and travel experiences from Tel Aviv I always have in my mind to visit Israel soon and learn more about their special European- and Middle East mix cooking! Immediately after, I saw an update on your site saying a mexican grocer was opening in Paris! It was edited heavily (that boatload of garlic! Between the personable cook behind the counter, the other diners at the stand and all the fresh fruit and vegetables – it was one of the more memorable parts of my trip there. Even managed to find duck eggs, it was truly amazing. Cover, and cook 3 or 4, or up to 8 minutes, until the eggs are cooked to your liking. I’m surprised you never ran into this in California as Huevos Ranchero. They look remarkably similar. I do not like ketchup, but love tomatoes, go figure. Laura: It’s funny that you (and others) commented on the spiciness of that chile! in his cookbook. The one I made today I used one bird’s eye chile which added a nice hear. We try to be on the light side of cooking. It’s Chez René et Gabin, 92 Boulevard de Belleville. Thanks so much for sharing this terrific idea. They added an extra depth with the sweet burst of the sultana occasionally softening the blow of the chillis. I remember having this in the Carmel market in Tel Aviv the day i left Israel. They’re used a lot in West African cuisine. Glad to see you’re experimenting, David. It’s had a special place in my heart since. Fantastic… still thinking about it. And I’m sure it will in the future, as well. Serve with lots of crusty bread for scraping up the sauce. Yay, only a few (months/weeks?) I’m entranced with it! Add cumin, harissa and a little salt. Love reading you! Your shakshuka is ready for consumption when the egg white is cooked through and the yolk is still runny. Something must be in the air. I’ve been waiting for you to post some shakshuka! Ingredients Reminds me of Mexico’s huevos rancheros, and if I were to cook your recipe, I’d try it with corn tortillas instead of bread. This looks amazing! Months of summer-shakshuka-dreaming ahead of us still. About those peppers, aren’t they Adjuma peppers? Paola: I’ve not had that but it sounds great too. A spicy chili paste that you can use in a number of dishes, most often used in shakshuka or romesco sauce. Take one ramekin and put two tablespoons or so of salsa (whatever hotness you like). 2 tablespoons harissa (optional) I will check with my friend Claude, who knows every Tunisian place in town (and makes a fabulous shakshuka), and get back to you on this…. David, have you ever tried mushroom ketchup? One of the hottest peppers around. It takes time to make, but it lasts a month or so, and it's really delicious. 1 teaspoon Spanish sweet smoked paprika Love this — and the book Jerusalem – I went to their book launch in Toronto and heard them speak — charming. I found the secret is to experiment with different sausages. Peppers can hybridize and it may be that this one was tempered by a milder pepper at pollination time. I should probably have my cholesterol checked, but it can’t be worse than the “healthy” chocolate muesli cereal I used to eat. Torture! I’m not sure why the Jerusalem program isn’t available outside of the UK, but it likely has something to do with broadcasting rights of the BBC. Thanks David! Thanks David– It’s mainly a French-Jewish-Tunisian thing over here. So few people think of what ketchup was originally – a spiced condiment from Asia that may – or may not – contain tomatoes. Looks too good to resist. A staple in the Middle East and North Africa, it hit it’s peak popularity a half decade ago when Yotam Ottolenghi included a recipe in his cookbook, Plenty. This recipe looks so terrific I will not wait to try it, but it really seems to be made for August or September, when the tomatoes are ripe and rich. There’s a great clip on YouTube of Ottolenghi cooking this with the legendary Dr Shakshouka: My mom told me (and made) shakshuka when I was little.