Egg sambal ‘shakshuka’ | Ottolenghi COMFORT

[@DavidFSloneEsq]

I feel like the OttolenGhi spot needs to be a new term for when a dish satisfies every desire.

[@AbbiWelch]

Such a lovely video, so nice watching friends cooking together and I'm obviously going to make it because it looks delicious, yum!

[@jeffersonPoesia]

A book is a garden you can carry in your pocket./Books are the most silent and constant friends, the most accessible and wise counselors, and the most patient teachers./Books are the lighthouses erected in the great sea of ​​time.

[@OSheaDean]

Crispy egg sambal is a favourite, & love shakshuka, so this is an automatic must make 🥰🌶🍅

[@AnnieDaQueen]

I would try that! I'd like to see Mr Ottolenghi try a recipe with anchovy powder and belachan.

[@Getpojke]

Jerusalem was my introduction to Ottolenghi's cooking & it really changed up my cooking style. I've been pouring through Comfort since it arrived & the recipes are so good. Haven't gotten round to this one yet, but may treat myself to making it for lunch this Sunday. Wondering if I should add in some of the smoked mackerel I got yesterday? I think the flavours would all meld nicely.

[@patriciaborge6036]

Yummy , making me hungry 😋

[@fjordhellas4077]

A Norwegian like myself watching a dish that brings together the amazing food of West Asia ( the Arab World) with the succulent food of East Asia ( like for example : India and Malaysia). The last time I had an unforgettable shakshouka was in beautiful Lebanon and the very ancient Mediterranean city of Tyre (that is presently being bombarded by Israel and Netanyahu) and the birthplace of The Phoenician princess Europa. The world needs Humanists and world Ambassadors like Yotam.

[@eileennahan7830]

I haven’t met a shakshuka I didn’t like. This one is so interesting. Curry leave are hard to get here but I found dried leaves. So now I’m going to try this.

[@Ottolenghi]

We recommend not to bother with the dried ones as they don't have any flavour. If you can't find fresh/frozen ones, just leave them out. It will be delicious nonetheless.

[@Ottolenghi]

Let us know how you go!

[@eileennahan7830]

@@Ottolenghi I found the lemons at a middle eastern store. There was a plethora of delicious things to bring home and try. The shakshuka was a success and super delicious. We ate every bit of it. No leftovers. My poor friends didn’t have anything to take home with them. 🫶🏽🤸🏻‍♀️

[@Misha1369]

My chickens are laying more eggs than I know what to do with, AND I just found fresh curry leaves for the first time in 2 years. I think this is fate telling me what to make for dinner tomorrow...

[@TheCandyman769]

In the online recipe, are you sure you mean tamarind concentrate and not puree? I used Top Op brand tamarind concentrate and it was EXTREMELY tamarind-y and made the shakshuka daaaark brown, not red like the video. Also tasted pretty suspect.

[@snowoliver5135]

come on ingredient list!

[@usnasi4439]

IMO that tamarind juice quantity could have been reduced. But this looks like egg curry masala though without the sambal.

[@jenniferbostic7918]

Tamarind is hard to find, and I think yogurt is a good substitute (adds tang and also tones down the acidity of the tomatoes and spices). And where did you get that shirt?!?!

[@zaheens]

I don’t think it’s the same at all. You could try East Asian or Indian grocery stores. The only thing that I would suggest that has the same flavor is dried raw mango (amchur) found in Indian stores, but that may be harder to find. 😂

[@usnasi4439]

If tamarind not available i would say add more tomatoes, preferably tomatoes with the vine/roma tomatoes which are more sour than other varities. Tamarind is available in all indian stores, even online stores carry them