Where it began: Shakshuka originated in North Africa, with its name meaning 'shaken up' in Tunisian Arabic, and spread across the Middle East. Why it’s loved: It’s a versatile, nourishing, and ...

The first thing to confess is that I was tasked with developing a recipe for green shakshuka and I took a, um, extreme deviation. I am sorry for veering off course. But I am not sorry for the end ...

Shakshuka performs a rare dual feat of flavor. The savory tomato stew, typically made with aromatic herbs and eggs, is steeped in Israeli tradition. Yet it boasts global culinary currency as a hot ...

All of a sudden, the whole world seems to be going shakshuka. And that’s a good thing. Seriously. Once beloved only by cooks who follow Middle Eastern traditions, shakshuka — essentially eggs cooked ...

Shakshuka is the signature egg dish of the Middle East, a wonderfully informal breakfast that is usually served in the pan it is cooked in. There are many versions, all variations of the central story ...

Normally, I can take or leave bell peppers. Even though their brilliant colors are irresistibly shiny, especially now at the end of their season, they still elicit no more than meh when eaten. But ...

When it comes to making breakfast, eggs are the obvious choice. I love them poached, soft boiled or scrambled. But there’s one egg-cooking technique that often gets overlooked — baked eggs. If you’ve ...

With endless possible riffs on its original theme, shakshuka is the perfect dish to celebrate the harvest season in Northern Michigan. A few years back shakshuka—the dish of eggs poached in a slurry ...

I love eggs. Scrambled, over easy, sunny side-up, omelets. Any way you can cook them, as long as they are not overcooked, I’ll eat them. Just don’t try to feed me eggs five minutes after I have just ...