How to copy the shakshuka of the Dalia restaurant?

Shakshouka Dalia

Established in the Bourse district, Dalia , the new baby of restaurateur Benjamin Cohen , is making the buzz on the Bourse side with Levantine cuisine to make the coolest restaurants in Tel Aviv green with envy.

Highlight of the show, a totally crazy homemade shakshuka … The chef Or Bitan (Miznon and Shouk) gave us the recipe. Yallah !


2 green peppers

5 cloves of garlic

12 tomatoes

150g of feta

8 eggs

1 half bunch Coriander

CAS 8 Olive oil




Peel the tomatoes by removing the peduncle . Make a cross-shaped incision then immerse them for 30s in simmering water. Dispose in ice water then peel them.

Crush the tomatoes by hand and remove the fibrous part .

Finely chop the peppers , removing the seeds and cloves of garlic .

Brown the peppers and garlic in a large saucepan, in the olive oil starting at

cold and over low heat.

Once the peppers and garlic are colored , add the tomatoes and a pinch of salt .

Simmer for 15 minutes until the water is reduced by half.

Make small nests that will be used to accommodate the eggs .

Break the eggs , season and cook for 3 minutes, uncovered, then 3 minutes with a


Remove from the heat and add the whole crumbled feast and coarsely chopped cilantro.

© The Travel Buds

Also discover the new bestseller of the star chef of London and the secret of the very good tacos of Cali Uptown .

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