I've been meaning to make shakshuka since I got Yotam Ottolenghi's book, 'Plenty'. It seems to have started a trend: I've seen this recipe or variations of it everywhere, from magazines to menus and everyone I know seems to eat it all the time. I exaggerate slightly. Finally I got round to it last weekend and although it takes a little longer than my normal breakfast to cook, we agreed it was well worth the wait. It's a delicious slow-cooked mix of spiced peppers and tomatoes with eggs broken into the pan.
See Yotam Ottolenghi's shakshuka recipe here
See Yotam Ottolenghi's shakshuka recipe here
