There is a *lot* of bad shakshuka out there. This popular North African dish often pops up on the brunch menu of coffee shops and cafés with little care and attention given to the cooking. If the tinned tomatoes are a) poor quality b) insufficiently cooked or c) underseasoned, the resulting dish will taste insipid and watery, lacking depth of flavour. Your tomatoes don’t need to be spendy, but equally, don’t scrimp: they form the base of the sauce. I like Mutti Polpi which are very finely chopped; those big acidic chunks don’t do it for me I’m afraid. Bad fry-up vibes. A well-poached egg is better alone than in a wishy-washy shakshuka. I want my version to feel LAVISH. And so here we are. ... Continue reading this post for free in the Substack app
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Tuesday, March 25, 2025
Supersize Me! Super luxe shakshuka
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