Tomatoes are the backbone of shakshuka, and almost the only thing all the recipes I try have in common apart from eggs, though they deploy them in different forms. Claudia Roden and Ottolenghi use the fresh variety, and Roden even peels them, while Packer and Srulovich's Honey & Co Baking Book ...
45MINS
Total Time
$3.05
Cost Per Serving
Ingredients
Servings
6
us / metric

1
Large Onion

to taste
Fresh Oregano

1
Chili Pepper
Nutrition Per Serving
Calories
176
Fat
12.1 g
Protein
7.6 g
Carbs
10.5 g