Shakshuka in 10 Minutes

Simmering in a cast-iron pan and crowned with perfectly runny eggs, shakshuka is the kind of dish that demands bread and a strong opinion. On today's episode of our daily Jewish podcast, we're diving into the North African classic that found a second home in Israel and a permanent spot on brunch menus everywhere. Is it spicy or smoky? With feta or without? Breakfast, lunch, or midnight snack? We'll trace its journey across continents, unpack how it became a staple of Israeli café culture, and explore why a bubbling skillet of tomatoes and eggs feels both ancient and utterly modern. Bring your challah—there will be dipping.