World Cuisines

Shakshuka

Israel

Eggs poached in a skillet of spiced, simmering tomatoes and peppers — the breakfast that Israel carried to the world's cafés. Ingredients: eggs, tomatoes (ripe or canned), red peppers, onion, garlic, cumin, paprika, chile, olive oil, parsley or cilantro, crusty bread or challah.

What it is

Eggs poached in a skillet of spiced, simmering tomatoes and peppers — the breakfast that Israel carried to the world's cafés. Ingredients: eggs, tomatoes (ripe or canned), red peppers, onion, garlic, cumin, paprika, chile, olive oil, parsley or cilantro, crusty bread or challah. Recipe: 1) Sweat onion and peppers in olive oil. 2) Add garlic, spices and tomatoes; simmer into a thick, sweet-sour sauce. 3) Make wells; crack in the eggs; cover until whites set and yolks still run. 4) Scatter herbs. Serve: from the pan, with bread for swiping — at breakfast, lunch or dinner. Flavor: warm-spiced tomato, rich yolk, smoky pepper. History: shakshuka travelled from North Africa (its name means 'mixture' in Arabic dialects) with Maghrebi Jewish immigrants, and became an Israeli staple before its global brunch fame. See also: Falafel, Sabich.

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