Shakshuka, the popular Middle Eastern dish of eggs poached in a spicy tomato sauce and served with a side of pita, has become mainstream. As it should! It’s delicious, hearty, easy to make and the perfect meal for any time of day. It’s also quite versatile. Bring some Israel into your kitchen with any of these shakshuka recipes!
Fresh out of “Sababa” by Adeena Sussman, this rich recipe is layered in flavors and packed with three different types of tomato.
This recipe from Jake Cohen’s new “Jew-ish: Reinvented Recipes from a Modern Mensch” sounds amazing. Serve it with toasted homemade challah! Or garlic bread. Or garlic bread made from challah.
Try this green, dairy-free version of shakshuka with cauliflower rice and a spinach-and-parsley sauce. Add some zhug for a little extra kick.
Chickpeas and kale are a winning combo in general, but fused together in shakshuka with za’atar and feta? Yes, please.
Shakshuka on top of creamy potatoes and inside a puff pastry crust?! What’s not to love?
Packed with flavor, this white-bean-and-feta rendition is seasoned with toasted coriander, cumin and fennel seeds. (But if you don’t have seeds, toast the ground spices; it makes a difference. Trust.)
Crispy Persian rice is always a good idea. Top with runny eggs, a squeeze of lemon and whatever you have on hand—crisp veggies, fresh herbs, cheese, pickled onions, the sky’s the limit.
Spicy tomato sauce, salty mozzarella and feta cheeses and runny eggs on pizza just make sense. Imitate the charred flavor and texture of a wood-fired oven by grilling pizza at home! (And you don’t even have to make the dough from scratch.)
Craving something more hearty? Dunk your pita into this shakshuka that’s filled with spicy lamb meatballs and drizzled with tahini.
Curry is such a warming, comforting spice blend, especially combined with coconut milk and red lentils. This trinity makes any dish a slam dunk. Like this one.
When in doubt, keep it classic. This tried and tested version by David Lebovitz, adapted from Yotam Ottolenghi’s version in “Jerusalem” and “Secrets of the Best Chefs” by Adam Roberts, is a master class in everything shakshuka should be.