Eggs may be versatile, but some of their preparations can become a little ho-hum. Enter shakshuka, a popular egg dish in Israel and other parts of the Middle East that will spice up your next breakfast (or lunch or dinner!). Its fiery flavor is sure to please both meat-eaters and vegetarians alike.
Shakshuka closely resembles the Italian dish Eggs in Purgatory—eggs poached in tomato sauce—with a bit more heat. Cupboards bare? The ingredients you need for shakshuka are likely ones you already have on hand in your kitchen. Serve it with crusty bread to sop up the sauce.
Here are a few versions of this delicious dish:
• David Lebovitz’s recipe for shakshuka can be prepared in either in a large skillet or in individual baking dishes. He urges cooks to watch the eggs carefully; they should be a bit runny so the golden yolk can mingle with the tomato sauce.
• Food & Wine editor and Top Chef judge Gail Simmons shares her recipe for Shakshuka with Fennel and Feta. She writes that she first became familiar with the dish when she spent a summer working on a kibbutz in Israel as a teenager. Simmons’ recipe includes serrano and jalapeño chile peppers and harissa, a Tunisian hot chile paste.
• Smitten Kitchen’s Deb Perelman uses Anaheim chiles in her version of the dish, and the food blogger and cookbook author adds a few more reasons to make shakshuka at home: Its base of eggs, canned tomatoes, garlic and chiles make it friendly not only for your tastebuds but also for your wallet and your waistline.
• The Shiksa in the Kitchen’s recipe for shakshuka is dairy-free, pareve and kosher for Passover, skipping the feta or halloumi that’s common in other preparations. This dish comes together in a flash, with its heat coming from ground cayenne rather than fresh chiles.