It’s easy to see why shakshuka is such a popular dish worldwide. It’s endlessly customizable and quick to throw together. You don’t even need a whisk—simply crack the eggs right into the pan.
Made the traditional way, a shakshuka involves poaching eggs in a spicy tomato sauce. But our rendition leans heavily on light, water-based veggies like kale and brussels sprouts, along with olive oil and lemon juice, which create just enough moisture to cook the eggs to perfection—without a trip to the oven—a cooking method many other recipes require.
