Mr. Uglyducklingbakery Makes Shakshuka

I consider myself lucky in many different ways. One of these is that mr. uglyducklingbakery not only likes food, but he also likes to cook. I knew he had potential when he ordered pork belly on our first date. But I really knew he was something special when we set up a date to make chicken piccata, and he said he didn’t need a cookbook.

We discovered shakshuka at some point early in 2020 and have had it nearly monthly since then. Mr. uglyducklingbakery mostly uses Melissa Clark’s recipe in the NY Times and adds spinach or kale for greenery.

a pan of cooked shakshuka on the stovetop
A pan with peppers, onions, tomatoes, and greens.
adding the feta cheese to the shakshuka
mr. uglyducklingbakery carefully cracks eggs into the shakshuka in the pan

Wikipedia tells me that Maghrebi Jews brought shakshuka to Israel, but its origins are uncertain. Eggs poached in tomatoes or tomato sauce is one of those fascinating foods that is found around the world, whether by migration or convergent evolution.

There’s an Indian version that Meera Sodha calls Bombay eggs in her cookbook, Made in India. It’s Oeufs a la Provencale in France. Uova in Purgatorio (Eggs in Purgatory) in Italy. Perhaps huevos ahogados (drowned eggs) is coincidence. And green shakshuka a modern adaptation.

Regardless, if you haven’t found shakshuka yet, I would suggest you try one of these many versions. You won’t regret it.

What’s next?

If you have made this shakshuka or have other variations that you love, please comment here or share a pic with me on Instagram!

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a plate of shakshuka over Israeli couscous

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