Comments on: Best Shakshuka

By: Warda

Warda — Mon, 18 May 2026 09:46:27 +0000

Just noticed a mistake in the description of the recipe. This recipe did not originate, and is not related to, Isreal. In fact, it was stolen by “Isreal” from Palestinian culture.

Please make sure that your recipes are referenced back to its correct geographical origins.

Thank you

By: Alicia

Alicia — Sat, 25 Apr 2026 13:33:28 +0000

This took way longer than other shakshuka recipes I have tried, and the result just wasn’t as good I could not get the eggs to cook evenly. Way too heavy on the tomato sauce for the amount of eggs. It did have a good flavor but I think I will stick to a recipe that uses fresh tomatoes.

By: Jeanine Donofrio

Jeanine Donofrio — Fri, 27 Mar 2026 17:40:20 +0000

In reply to Charlotte. Hi Charlotte, I would crack the eggs as needed. The sauce will last as leftovers but the eggs are best freshly made here.

By: Charlotte

Charlotte — Wed, 25 Mar 2026 21:09:57 +0000

for leftovers, are the eggs okay the next day, or would it be better to only crack the eggs as needed?

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Mon, 16 Mar 2026 19:54:30 +0000

In reply to Wyatt.

Hi Wyatt, we recently updated this recipe to use simpler ingredients and match the one in our latest cookbook. You can find the version with harissa here: https://www.loveandlemons.com/harissa-spinach-shakshuka/

By: Wyatt

Wyatt — Fri, 13 Mar 2026 00:51:06 +0000

What happened to the harissa?

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 06 Mar 2026 22:57:50 +0000

In reply to Sarah. Sounds like a great variation, Sarah! Did you cover the pan when you added the eggs? That will help them cook through. Glad it still worked out with the longer cook time, though!

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 06 Mar 2026 22:53:27 +0000

In reply to Sally. I'm so glad you loved the shakshuka, Sally!

By: Sally

Sally — Sat, 28 Feb 2026 22:56:20 +0000

I’ve been meaning to try making shakshuka for years, and this recipe was exactly the push I needed. It turned out to be so much easier than I expected, and the tomato sauce was absolute perfection: rich, flavorful, and beautifully balanced.

Next time, I’ll cook the eggs a little less since I prefer them runny and left them in just a touch too long. And definitely don’t skip the feta and parsley, as they add the perfect finishing touch and really bring everything together.

By: Sarah

Sarah — Sat, 28 Feb 2026 18:28:08 +0000

I tried to make this into a single serving portion for my boyfriend with just 3 eggs. I was super confused when I put the eggs in, that I just had to keep it simmering? It took ages for it to start turning the egg whites white.. so I raised the temp to medium heat after 8 mins and I just waited for the egg whites to cover the yokes.. made it much better! After doing that it was perfect!

I also added muffuletta oil and olives/veg into the dish and it was delicious!