Shakshuka (Sephardic / Mizrahi)

Sephardic and Mizrahi Jewish communities of North Africa and the Middle East — Tunisia, Libya, Morocco, and Iraq all have distinct variants; the Israeli version is a synthesis of multiple Mizrahi traditions

The Sephardic and Mizrahi Jewish version of this egg-in-tomato-sauce dish carries the specific culinary traditions of Jews from North Africa, the Levant, and Iraq — distinguished from both the Moroccan Berber origin (see #291) and the global breakfast interpretation (#496) by its specific spice profile: ras el hanout or baharat rather than harissa alone, and the optional addition of merguez lamb sausage or feta cheese depending on the community's origin. Tunisian-Jewish shakshuka often includes harissa and potato; Libyan-Jewish versions add fiery red pepper paste; Israeli Sephardic versions (which most of the world now knows) have been simplified to a tomato-cumin-paprika base. This entry focuses on the Sephardic-Mizrahi tradition as practised in home kitchens of families from Morocco, Tunisia, Libya, and Iraq.

Served directly in the pan with bread for dipping; at breakfast on weekends, or as a light dinner; the Sephardic-Israeli version is served at every Israeli breakfast restaurant; pairs with fresh pita, salad, and labneh on the side