Shakshuka

Shakshuka originated in North African cuisines, particularly in countries like Tunisia and Libya. The dish was brought to Israel and the wider Middle East by Jewish immigrants, where it evolved into a widespread staple for breakfast or brunch. The name itself derives from an Arabic word meaning "a mixture" or "shaken."

While you can make the tomato and pepper base ahead of time and store it in the fridge, the eggs should only be poached right before serving. If you cook the eggs and let them sit in the sauce, they will become rubbery or overcooked. Reheating the base gently and cracking fresh eggs in is the best method.

The terms are often used interchangeably, but "chakchouka" usually refers to the traditional North African version, which sometimes includes potatoes or spicy lamb merguez sausage. "Shakshuka" generally refers to the Middle Easternized version popularized in Israel, focusing strictly on eggs poached in a spiced tomato and pepper sauce.

Shakshuka is most commonly served hot, directly in the cast-iron skillet it was cooked in, with thick, crusty bread for dipping. It is also frequently accompanied by hummus, Israeli salad, or labneh for a larger breakfast spread. The bread is essential for soaking up the rich, spiced tomato and olive oil base.