Brought over from Sephardic Jews from northern Africa, shakshuka has become a staple dish in Israeli cuisine—and a brunch favorite at restaurants, Middle Eastern and otherwise, across the U.S. In the dish, a rich tomato saucespiced with cumin and cinnamon serves as the base for poaching eggs until they’re just set. Here, Mimi Kitani of the beloved Mimi’s Hummus in NYC offers her recipe, which she serves at the restaurant with house-made pita.
While simple, the sauce for shakshuka is where the dish gets its flavor. Roasting tomatoes and onions to add to the sauce is crucial for achieving a smoky, complex flavor. Then cooking it low and slow in a cast-iron pan reduces it into a thick sauce that will hold the eggs. Maintain that simmer after you add the eggs to ensure they keep their shape for a beautiful and flavorful breakfast, brunch or breakfast-for-dinner dish.