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 years late in posting this recipe but better late than never.
Shakshuka is almost always better at home than at restaurants – much like paella and and risotto, it’s easier to manage when you’re cooking just one.
