Shakshuka- Israel’s Favorite Way to Prepare Eggs

by Sarah on June 25, 2010

homemade shakshuka

Mix it all up, sauté tomatoes, peppers and herbs, perhaps add a bit of garlic or Yemenite hot sauce. Top with farm fresh eggs and cook until bubbling, the aromas filling the house. That is all you need to make one of the most popular Israeli dishes- shakshuka. The rich, complex flavor belies its simple preparation- just fresh Mediterranean ingredients and a skillet. Although the tomato version is the most popular  it can also be made with other vegetables such as spinach, cauliflower or potatoes.

Shakshuka, meaning to mix it all up, is enjoyed throughout the Middle East and North Africa. North African versions invariably use more chili peppers and are similar to the much loved huevos rancheros of Mexico. Both countries have warm climates where ripe tomatoes are available for most of the year.
There are many cafes and home-style restaurants that serve shakshuka, each with their own variation, but all delicious and filling, especially when eaten with crusty bread.

Cafe Jolie in Tel Aviv makes theirs with lots of sweet red peppers and garnished with parsley.

shakshuka at cafe jolie, tel aviv, israel

Etzel Yohanan’s Shakshuka is spicy and flavorful and according to Ynet, the best in the country.

Shakshuka in Yohanan's restaurant, Israel

Paula Cafe in Ness Ziona tops theirs with a pyramid of grated bulgarian cheese, which melts into the sizzling sauce.

Shakshuka with feta cheese

Dr. Shakshuka is the most famous of all for their delicious shakshuka.

Dr. Shakshuka libyan restaurant in Jaffa, Israel

Everyone has their own favorite recipe for shakshuka:

Shakshuka, Mimi’s way -easiest recipe yet

Spinach shakshuka brunch

Spicy Shakshuka

Smitten Kitchen’s Shakshuka

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