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Shakshuka (pronounced shak-shoo-kah) is a beloved dish throughout the Middle East and North Africa, and it holds a particularly special place in Israeli cuisine, where it stands alongside falafel and hummus as one of the country’s most-loved dishes. The name “shakshuka” means “mixture” in Arabic. Originally brought to Israel by Jewish immigrants from North Africa, this dish features eggs gently poached in a smoky, spicy tomato and vegetable sauce. While I stay true to the classic recipe, I enhance it with a splash of heavy cream to balance the tomatoes’ acidity and a sprinkle of crumbled feta for added flavor and richness—these little changes really make all the difference!
