Shakshuka (Eggs in Tomato Sauce)

Shakshuka, called beid shakshuka in Egypt, is the breakfast of corner cafés: eggs poached in a bubbling pan of peppers, tomatoes, and garlic seasoned with cumin. It crossed the Mediterranean with migrants and traders generations ago, and Egypt has made it entirely its own. There are as many versions as there are cooks, some families adding slices of Egyptian sausage to the pan, and it is the kind of breakfast that makes a slow morning feel special.

Eggs in a bubbling pan of peppers and tomatoes

The sauce is the star: peppers and onions cooked soft, tomatoes reduced until thick and sweet, and cumin and garlic giving it a warm, smoky backbone. The eggs poach right on top, whites set and yolks still runny, ready to burst into the sauce the moment you dig in. A pinch of chili flakes gives it a gentle heat that Egyptians love, and it is fast, cheap, and endlessly forgiving. Eat it straight from the skillet with plenty of warm bread for dragging through the sauce.

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