Shakshuka, the fiery North African egg and tomato sauce staple, has been discovered by North Americans. The most authentic version that I have tried in Philadelphia is prepared at Café Ole.
Shakshuka, which means “mixture” in Arabic, came to Israel in the 1950s with the immigration of Libyan and Tunisian Jews. These new Israelis prepared a delicious breakfast of eggs poached in sauce made with tomatoes and onions. They seasoned it with salt, cumin, and chili peppers. It was served with fresh, hot-from-the-oven, crusty bread. [Read more…]