email this pageEggs are cooked in a yummy tomato sauce for a dish that's just as good for dinner as it is for breakfast. Give this Israeli dish a try.
During a trip to Israel last year, the most intriguing dish I had for breakfast was "shakshuka." Originally of Libyan origin, it made an appearance in various forms on most hotel breakfast buffets. But the true shakshuka experience was at the famous Jaffa restaurant aptly named Dr. Shakshuka. This culinary hot spot resembles nothing less than a collision between a flea market and an outdoor eatery. Hundreds, if not thousands, of braziers hang from the ceiling, interspersed with other bric-a-brac. There is nothing out of the ordinary in the ingredients of shakshuka-tomatoes, hot sauce and eggs, not unlike Huevos Rancheros, its Mexican counterpart of eggs, salsa and tortillas. But watching shakshuka being made is extraordinary—in fact it's an actual theatrical event at Dr. Shakshuka. 
The shakshuka skillets are lined up and full of tomatoes and other vegetables, waiting for the cracked eggs and a dance with the heat.
Shakshuka is one of those dishes you can make even when your refrigerator appears to be empty. While variations abound in Israel, the traditional recipe includes three main ingredients: tomatoes, hot sauce and eggs. Other popular ingredients are onions, red peppers, leeks, potatoes and sausage. Serve it in the same frying pan it's cooked in, with bread and a salad.
Shakshuka
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This recipe is adapted from The Book of New Israeli Food: A Culinary Journey by Janna Gur. This basic shakshuka includes canned fire-roasted tomatoes.
Ingredients
3 garlic cloves, crushed
1 (14-ounce) can diced fire-roasted tomatoes
1 jalapeño pepper, seeded and minced
½ teaspoon paprika
½ teaspoon ground cumin
2 tablespoons tomato paste
½ teaspoon salt
Coarsely ground black pepper
6 eggs
2. Break eggs into tomato sauce. Cook, partially covered, until egg whites are set, 5 to 7 minutes, or desired degree of doneness. Serves 6.
"Shakshuka," March 2010
Shakshuka with Spinach and Feta
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Ingredients
2 leeks, sliced
2 garlic cloves, pressed
1 pound fresh spinach
½ teaspoon salt
Coarsely ground black pepper
6 eggs
4 ounces cumbled feta cheese
"Shakshuka," March 2010
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