I’m kind of a connoisseur when it comes to Shakshuka. The fact that I have ordered it in most every restaurant that serves it should certainly qualify me as an expert of some sort, dontchya think?
I have had Spinach and Cream Shakshuka at Café Rimon in Mamilla, an open air mall outside the Old City of Jerusalem. I have had Leek and Eggplant Shakshuka at Gavna an outdoor cafe overlooking the Judean Hills in the Gush and I have had the traditional tomato and pepper Shakshuka at café chains across the country and at Ikea’s kosher cafeteria in Rishon L’Ziyon. I have eaten Shakshuka both with and without both Feta and Bulgarian cheeses, both with runny and firm yolks and both spicy hot and not spicy enough. I love it. In truth, I just adore it still, this after years of making it my mission to try every Shakshuka in Israel.
The ultimate Israeli one-pan breakfast or anytime meal, Shakshuka is a dish of eggs poached or baked in a sauce of tomatoes, peppers and onions spiced with cumin, believed to be of Tunisian origin.
And just to alleviate your concerns I have indeed officially taste tested Shakshuka for Breakfast, Lunch and Dinner so I can assure you that it works well for all times and meals. Great for a crowd (because it kinda feels exotic – think of it like eggs dressed up in a slightly spicy sauce) it can be “beefed” up by adding feta, spinach and/or sautéed eggplant. Serve hot, straight out of the pan with fresh bread and salad for a literal meal in minutes. Great idea for Passover too (just serve it with Matzah)!
From shortcuts to meat versions, we have all kinds of Shakshuka recipes for you, I hope you enjoy them as much as I do.
Shakshuka 16 Ways
If you want to make shakshuka for dinner but feel you need to add meat, try this version of the classic Israeli staple.
From adding meat or dairy to chickpeas, jalapeños and fried olives we have a shakshuka for every day and every meal of the week.
See how easy it is to make the both the basic shakshuka with red sauce and the green shakshuka.
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