Berber and Q Shakshuka

107/18: Berber and Q Shakshuka

107/18 – Berber and Q Shakshuka:

A while back now I cooked the Cauliflower Shawarma dish by Josh Katz from Berber and Co and it completely blew me away. An explosion of flavours, totally fantastic! When I saw he had a cookbook coming out I ordered it straight away. Fast forward a few months and the book has arrived! First cook – Berber and Q Shakshuka.

Just a note on the book. When I read through the book I was amazed by the quality and variety of the recipes inside. As you know, I document everything I want to cook from each book in a central place and it took me so long to go through this book because I wrote down almost every recipe! I buy a lot of cookbooks, it’s my secret (or not so secret) addiction and every once in a while you read a book which just captures your imagination and inspires you. This is one of those books! I could quite easily cook from this book every day for weeks and never get bored. This is only my first cook from the book but I have loads more planned, I recommend you buy this one as it’s pretty special.

This recipe is from Beber and Q by Josh Katz – You can buy the book by clicking the link below:

This was the Cauliflower Shawarma cook which is also in the book:

023/18: Cauliflower Shawarma

The Prep:

A full chimney of Oxford Charcoal Oak Lumpwood was placed into the charcoal baskets which I pushed to the back of the Weber Kettle. Knowing the Oak burns quite hot and seeing the recipe was calling for a medium heat I felt an indirect zone to calm things down would be a good idea.

Ingredients prepped for cooking – red onion, red pepper, garlic, eggs, smoked paprika, tomato puree (didn’t have biber salcasi but I will get some!), chilli flakes, San Marzano tomatoes, honey and Extra virgin olive oil.

Berber and Q Shakshuka

I got a new cast iron pan, it’s made by Finex and I have seen these on Instagram a few times. Love the shape of them and the handle so had to get one! Olive oil in the pan and heated up.Berber and Q ShakshukaRed onion went in first followed by the garlic, then the red pepper and finally the paprika and chilli flakes.
Berber and Q Shakshuka

Next, water, tomatoes, salt, pepper, oil and honey then the sauce was simmered (as much as you can on a BBQ!) for about 40 minutes. You can just see in the bottom of the picture above I stuck the vortex on the grill and put the pan on top. This wasn’t to increase the heat but rather to reduce it. The charcoal baskets were on the other side of the grill but the pan was still really hot and raising it up seemed to calm the temperature down.

When the sauce was dark red I made space for four eggs to be added then seasoned them with salt and pepper before putting the kettle lid on to steam the egg whites. After 3 or 4 minutes it looked like this.

Berber and Q Shakshuka

The sauce looked amazing and the dish smelt great. I was hungry!

Berber and Q Shakshuka

Feta cheese, basil leaves, sliced spring onion and extra virgin olive oil on top.

Berber and Q Shakshuka


What an awesome dish! I made this for breakfast and we both enjoyed it, I enjoyed mine so much that I almost inhaled it! The tomato sauce was really tasty, very rich flavour and so moreish. Combined with the eggs and everything else it was a winner!

You are supposed to have this dish with pita bread and Tahina Aioli. I did make the confit garlic the night before but got up too late to finish the Tahina Aioli so we will have that next time. 

A cracking dish, really tasty and one that we will make more often. Recommended.

Cook Difficulty: 3/5 
Cook Duration: Medium: 3/5
Cook Equipment: Weber Kettle 
Cook Method: Indirect and Direct
Charcoal: Oxford Charcoal Oak
Smoking Wood: N/A
Cook temperature: Hot
Cook time: 55 minutes
Internal temperature: N/A
Notes: 1: Try the KJ next time, the larger surface area would make it easier to run the pan cooler. Easier still on the hob!

This recipe is from Beber and Q by Josh Katz – You can buy the book by clicking the link below:




Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Back to the Home Page    

Leave a Reply

Your email address will not be published. Required fields are marked *