Yet another gorgeous addition to Israeli cuisine brought over from the Sephardic Jews of North Africa, shakshuka is one of the easiest and most satisfying egg dishes in the world. A vibrant tomato sauce is cooked down until it’s thick enough to cradle and poach eggs to finish this one-skillet sensation that’s begging to be scooped up by tons of warm pita or toasted challah.
Naturally, I had to take something perfectly good and mash it up with something just as comforting! Say what you want about penne alla vodka, but I’m a big fan, and I’m absolutely obsessed with using a vodka sauce for this shakshuka. It all comes down to science and not my childlike palate. With most of the vodka cooked off, the trace amounts of alcohol in the sauce help amplify aromas and bring out flavors you otherwise wouldn’t experience. Of course, the addition of sour cream for richness is pretty nice, too. Throw in a few eggs, and you’re left with a dish that’s perfect for any brunch blowout or breakfast- for- dinner situation.