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Leave it to mastermind Yotam Ottolenghi to reinvent shakshuka so it’s new and exciting again. Braised eggs with leek and za’atar from Ottolenghi Simple: A Cookbook are saucy, cheesy and everything we’ve ever wanted in a skillet dinner.
“This is a quick way to get a very comforting meal on the table in a wonderfully short amount of time,” Ottolenghi said. “It’s a dish as happily eaten for brunch, with coffee, as it is for a light supper with some crusty white bread and a glass of wine.” May we suggest a crisp glass of Chardonnay?
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