I finally made this dish! I've been wanting to for a decade or so!
I think I had too many peppers - or maybe just slice thinner - I uded a red bell, red jalepeno and a pablano - w/one can 28 oz whole tomatoes...
and I was little heavy handed with the paprika and cumin
or my tomatoes just weren't that bright.....
does anyone add an acid? splash of vinegar? lemon?
served with a sourdough baugette
It was great! Very satisfying
Do you make it? Tell me your version.
seriously? no one makes this?
GN?
Bensmom?
I've never even heard of it. :hiding:
Quote from: Stinky10 on July 23, 2018, 04:57:58 PM
seriously? no one makes this?
GN?
Bensmom?
Are you stereotyping? 😁 :rofl:
I've never made it, but my DS does. I'd love it, but my stomach not so much. All that tomato is heartburn waiting to happen. :tongue:
Never heard of it. I don't like eggs cooked that way, but the stuff under the eggs sounds ok.
Quote from: GoingNuts on July 23, 2018, 07:46:28 PM
Quote from: Stinky10 on July 23, 2018, 04:57:58 PM
seriously? no one makes this?
GN?
Bensmom?
Are you stereotyping? 😁 :rofl:
I've never made it, but my DS does. I'd love it, but my stomach not so much. All that tomato is heartburn waiting to happen. :tongue:
yes yes I am ! It seems to be a well loved "jewish" dish but I think the origin is actually African and it's well loved through the middle east....
I was hoping to hear others family recipes and versions of it.....
I use poblanos instead of bells. Because I always use poblano instead of bells. For everything.
I only recently heard of this when I received it a few months ago in my NYT food email. I've considered making it, but, only my dh and I would eat it.
https://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta (https://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta)