Dish · israeli
Shakshuka
Eggs poached directly in a skillet of stewed tomatoes, peppers, onion, and cumin, served straight from the pan with bread for scooping. The yolks stay runny while the sauce underneath cooks down thick enough to hold their shape.
Where it comes from
The base of stewed peppers and tomatoes traces to North African cooking after tomatoes arrived from the Americas, and the dish reached Israel with North African Jewish immigrants in the mid-20th century. Which country actually originated it, Tunisia, Libya, or elsewhere, is disputed and unresolved.
What cooks argue about
Cooks disagree on how thick the sauce should be before the eggs go in, since a thin sauce lets them float and cook unevenly. There's a split over covering the pan versus a broiler finish.
Nobody has published a shakshuka recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.