Shakshuka ottolenghi

No one dish has revolutionised brunch quite like shakshuka. A staple in the Middle East and North Africa, it hit it’s peak popularity a half decade ago when Yotam Ottolenghi included a recipe in his cookbook, Plenty. It made it’s way onto people’s tables and onto brunch menus at cafes across the country. So, I’m only five...Read More

Shakshuka pairs well with warm flatbread and labneh as the centerpiece of a brunch spread. Learn how to make Chef Yotam Ottolenghi’s green herb shakshuka, a variation on the traditional, tomato-based dish.

For chef Yotam Ottolenghi's latest cookbook, he presents recipes for the dishes he reaches for again and again.

Get your weekend off to the best start with one of our favourite Ottolenghi brunch recipes, from shakshuka to avocado toast.

Peaches are my fave fruit, but unfortunately juicy ripe peaches are few and far between in the North East. So if you see me in the produce aisle sniffing and squeezing rows of stone fruits, no you didn’t.. While I patiently wait to be blessed by the fruit gods, I’ve created this cocktail that tastes […]

Since buying, collecting, reading, using and dreaming about cookbooks is such a big part of my life and this blog, I have decided to dedicate some space to them here. Every now and then instead of sharing a recipe, I will share a cookbook profile from one of the books on my shelves. What books other

Green Shakshuka with Feta is a twist on the Middle Eastern classic! It's an easy breakfast, loaded with Swiss chard, spinach, fresh herbs and spices that cooks on the stove top, then finishes with gently poached eggs in the oven. It is so completely soul satisfying that you will make this again and again, any time of day!

Happy Monday, friends. Or, as I prefer to say, welcome to another week where every day feels like Saturday! My advice to you today is to hand your kitchen over to one of your housemates to make dinner. Last week,…

A little like an eggplant version of shakshuka, this velvety skillet meal features sautéed eggplant and tomatoes seasoned with garlic, spices and lemon zest. It’s topped with runny eggs and a crunchy garnish of toasted nuts. The yogurt and hot sauce simultaneously heat things up and cool things down, and really add a lot to this hearty, meltingly soft dish. Serve it for brunch or dinner, with a crisp green salad and some flatbread on the side.

This is an untraditional but delicious take on Shakshuka with a sweet potato base and crunchy roasted sweet potato skin on top. The recipe is from the new book Shelf Love from Ottolenghi Test Kitchen.