Shakshuka! Ever had it? Shakshuka has more than a few things going for it. It’s fun to say, fun to make and fun to eat. The word shakshuka comes from Arabic, meaning, “a haphazard mixture” or “all mixed up.”
Shakshuka features poached eggs in a hearty, spiced tomato and pepper sauce. I top mine with tangy feta cheese and fresh cilantro or parsley.
Sometimes you’ll find artichoke or olives in shakshuka, but I left those out in this version. The spices vary somewhat as well. I settled on a combination of garlic, cumin and smoked paprika.
Shakshuka is a popular Middle Eastern and North African dish that may date back all the way to the Ottoman Empire. You’ll find it in Libya and Tunisia, and it’s become a staple dish in Israel. If you’ve ever had Italian “eggs in purgatory” or Turkish menemen, the dishes are all quite similar.
You can’t go wrong serving shakshuka for breakfast or brunch. It’s also great for lunch and dinner. Shakshuka is a simple one-pan meal that makes a statement, and it’s a great recipe to keep in your back pocket. Want to learn how to make it?
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