Shakshuka shakshuka shakshuka! People go crazy for it these days!!! “What the heck is Shakshuka?” you might be asking. It’s a delicious tomatoey (sometimes spicy) Middle Eastern egg dish that’s become very popular in Middle East inspired restaurants. In Hebrew it means “all mixed up”. Growing up in an Israeli household I had my fair share of Shakshuka. Not so much for breakfast/brunch which is when most people eat it but more-so for dinner on the weekends. Let me explain. You see, my mom is a great cook. She’s famous for putting together complete dinners in 30 minutes. She calls it a “marathon dinner” although really it’s more of a sprint dinner when you think of it. But anyway, enough making fun of my ESL parents! Back to the story! Where was I? Oh yes, she’s a great cook! But one thing I remember growing up was that she hated cooking on the weekends. The weekends were her days off, a time to relax especially on Sundays. Sunday dinner usually meant leftovers, Chinese take out, sometimes pizza and sometimes – not always, but sometimes – she would make us Shakshuka. Eggs for dinner? Why not! I have to warn you that what I prepared in my most recent Shakshuka culinary escapade is not quite like what we ate at home. We didn’t have a huge amount of spicy food growing up so it’s no wonder that the SmittenKitchen recipe I adapted (insert Haloumi cheese) has got a lot more kick to it.