This hearty spot, located in the Jaffa Flea Market, is the brainchild of Bino Gabso, aka Dr. Shakshuka. For many years, people have flocked to this restaurant for authentic Tripolitan food and the ...

Shakshuka performs a rare dual feat of flavor. The savory tomato stew, typically made with aromatic herbs and eggs, is steeped in Israeli tradition. Yet it boasts global culinary currency as a hot ...

When it comes to making breakfast, eggs are the obvious choice. I love them poached, soft boiled or scrambled. But there’s one egg-cooking technique that often gets overlooked — baked eggs. If you’ve ...

What’s the star ingredient in shakshuka, the beloved north African skillet dish that simmers sunny side up eggs in a thick, peppery tomato sauce? Depends who you ask. For those who treat shakshuka as ...

Braising eggs in a flavoursome, aromatic sauce is all the rage. It is warming and comforting, ideal for the morning when you are not normally up for a great culinary challenge. In North Africa they ...

A culinary confession: During my first weeks as an exchange student in Israel, I walked by a roadside café and peered at the fare on offer, and there it was, right next to the hummus and salad: ...

Few things can transport me back to lazy weekend mornings in Tripoli better than a piping hot bowl of shakshuka. When I lived in the Libyan capital in 2014, the hearty tomato and egg dish was a staple ...

Shakshuka in my household growing up was eggs scrambled with peppers, tomatoes and onions. Don’t ask me how that became a thing because neither of my parents will fess up, but I always thought any ...