Published with permission from LuxuryWeb.com
This past weekend, while enjoying a long-anticipated visit to my cousin — whose daughter, coincidentally, shares my exact birthday, just 40 years apart — we naturally found ourselves discussing the subject nearest and dearest to our hearts: food. In the course of our conversation, she excitedly shared her recipe for a favorite breakfast dish before cooking it up for us.
Although Ari isn’t a world traveler and hadn’t heard of the globally beloved dish known as Shakshuka, her version came remarkably close. As I watched her prepare it, I found myself transported by memories of the many different and delicious versions of Shakshuka I’ve encountered over the years.
A fiery introduction in Cappadocia
My first taste of this dish was in the heart of Turkey’s Cappadocia region, at the five-star luxury Gamirasu Cave Hotel. We had just spent the night nestled in a completely enclosed—though luxuriously appointed—cave carved into the side of a tufa mountain. The original residents certainly didn’t have the benefit of en-suite baths or electricity, and even in comfort, I couldn’t help but feel a bit unsettled, realizing we were sleeping inside ancient stone walls once inhabited by monks.
Ravenous the next morning, we headed for the breakfast room, which—unlike our subterranean suite —opened up to a vivid blue sky and soft breezes rolling over the lush green hills. We seated ourselves on brightly patterned cushions, the stone benches beneath them carved, like everything else, from the volcanic tufa. Our host asked what we’d like for breakfast, and we responded with the only sensible answer: “Surprise us. What do you eat?”
The magic of Menemen
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Without missing a beat, he turned to a burner in the open kitchen and began preparing our meal. We watched as he chopped onions, green peppers, and ripe tomatoes straight from his garden, sautéing them in extra virgin olive oil. He added fragrant local herbs and spices, stirring until the vegetables melted into a rich, savory sauce.
Then he cracked eggs over the top and slid the pan under a salamander broiler until the whites set and the yolks remained delightfully soft. He placed the hot pan in front of us with a smile — and a caution not to touch the handle — along with thick slices of homemade crisp bread to scoop up the golden mixture.
He told us the dish was called Menemen, a traditional Turkish breakfast. And we didn’t just like it — we loved it. It was a moment etched into memory: the warm morning air, the stunning view of Cappadocia’s surreal landscape, and a soul-satisfying meal prepared with care and pride. To borrow from Shakespeare, a rose by any other name… is Shakshuka.
Back to basics
Over the years, I’ve sampled Shakshuka in many places, each version distinct and delicious. One memorable experience was on the sun-soaked island of Malta. Our chef that day was Israeli, and though the ingredients were familiar, the preparation differed. Instead of fresh tomatoes, he used a rich tomato sauce, and the eggs were fully immersed until hard-cooked. Once again, crusty bread accompanied the dish. It was every bit as finger-licking good and proved that no matter where or how it’s made, Shakshuka rarely disappoints.
Greece offered another flavorful twist. There, the dish is known as Strapatsatha and features long strips of sweet red or orange peppers, crumbled white feta made from sheep or goat’s milk, and a dusting of dried oregano. It was a tangy, herby rendition that lingered on the palate.
And then, of course, there’s Ari’s version. She used sweet Campari tomatoes — the kind that taste as if they’ve just been plucked from the vine — along with iron-rich spinach. She layered in dried spices like garlic, thyme, and parsley, plus fresh basil for brightness. To finish it off, she topped the mixture with a generous helping of grated Mozzarella and Parmesan cheeses. Her creation was flavorful, hearty, and comforting — a true crowd-pleaser.
The ultimate favorite
But if I had to pick a favorite among all the versions I’ve tried, it would be this one: sautéed onion and red bell pepper spiced with fresh garlic, cumin, hot paprika, and just a touch of cayenne or harissa. Coarsely chopped whole plum tomatoes provide the base, and of course, the eggs are gently nestled into the sauce. Once cooked, the dish is topped with crumbled feta and a handful of fresh chopped cilantro.
Add a thick slice of rustic bread and a big appetite, and you’re in for a breakfast that’s as nourishing as it is soul-satisfying. Bon appétit!
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