Shakshuka

Shakshuka (or shakshouka) is one of the most well-known North African dishes around the world. It is popular in the Levant and Israel, but its origins are most likely in North Africa, most likely Tunisia. Shakshuka, an original Maghrebi dish, is made with poached eggs in a tomato sauce made with tomatoes, garlic, green pepper, bell peppers, onions, and olive oil. It's a flavorful one-skillet dish flavored with herbs and spices like parsley, mint, coriander, paprika, and cumin. Shakshuka is Arabic for "shaken together" or "mixed."

Shakshuka is traditionally eaten for breakfast or brunch, particularly in Israel, but it can be enjoyed at any time of day. It goes well with flatbread and salad and is frequently served as part of a larger mezze platter alongside hummus, falafel, and other traditional Egyptian dishes.

Shakshuka is traditionally a vegetarian dish, but it can also be made with ground beef or ground lamb. There's even a green version of the classic recipe that replaces tomatoes with leafy greens like spinach, kale, collard greens, and brussel sprouts.