Green, Mellow and as Alluring as Shakshuka

Aren't eggs related to chickens?

Thank you for providing the proper origin of the dish. It is, in fact a North African, specifically Tunisian/western Libyan, more specifically a Misratan dish. It has somehow been co-opted as an Isreali dish but it’s roots are North African. It’s the equivalent of referring to tacos as an Los Angeles invention or pizza as a New York creation. When your fathers were making pancakes for the family on Sunday morning, mine was making shakshuka. Shakshuka also offers the opportunity to make Micky Mouse shapes with the eggs, something my father did for us while we were growing up in California Utah, Colorado and Chicago.

I believe that Ms. Clark would do well to read an April 30th article that appeared in her VERY OWN NYTimes and start exploring dishes that would be good for her family and ours. https://www.nytimes.com/interactive/2019/04/30/dining/climate-change-food-eating-habits.html

Yet another Great NA egg dish. Twenty years ago I visited Tunisia and was introduced to Ojja and HARISSA!! I usually make it in cold winter months, this dish has a light summery feel although chard season is more in the fall.

An article in T-Magazine "A Men’s Wear Designer’s Favorite Breakfast Dish", of April 23, that admirs no comments, attributes the popularity of shakshuka to breakfast in Israel. To me, this is much too much for breakfast, but the dish in itself thumbs the nose to the Orthodox theocrats by not transgressing the ritualistic religious prohibitions of certain foods. I believe that shakshuka may be improved by addition of crisp bacon, smoked or cured ham, and dry Italian-style salami-like thin sausage.

Simple and delicious, I've cooked this for years. The only difference is that use garlic infused oil. My family loves it any time of the day.