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Wok eggs, fried rice and hot Dry Noodles.
Shakshuka, or eggs poached in a spicy tomato sauce, is said to be North African in origin and was brought to Israel by Maghrebi Jews. It’s now popular just about everywhere as a dish that can be served for breakfast, lunch or dinner. As an easily adaptable recipe, variations abound. We add capers for pops of briny flavor and creamy white beans to lend the dish more substance. If you’re a fan of chili heat, leave the seeds in one or both jalapeños before slicing. For serving, bring the skillet to the table and offer warm, crusty bread alongside. Yogurt or cottage cheese on top is a nice final flourish.
tablespoons extra-virgin olive oil, plus more to serve
medium red onion, chopped
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