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.
Versions
Nobody has published a shakshuka here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
egg
bell pepper red
onion
cumin ground