Cook's Illustrated

North African–Style Poached Eggs

Forgive me while I take a minute to gush like a perfectly poached egg about why I love shakshuka. This dish features eggs gently poached in a bright, savory tomato sauce fragrant with warm spices and spiked with red pepper and pops of fresh herbs. The runny yolks mingle with the sauce, and everything gets scooped up with pita or crusty bread. It is often customized with additions such as crumbled cheeses, olives, sausage, or ground lamb—making it an excellent breakfast-for-dinner option—and may be further enlivened by condiments such as harissa, zesty herb sauce, or even tahini.

I’m not alone in my devotion: This North African dish has long been a favorite across the Middle East and Europe, and in recent years its popularity has spread to the United States. As

You're reading a preview, sign up to read more.

More from Cook's Illustrated

Cook's Illustrated5 min readCooking, Food & Wine
Ingredient Notes
When it comes to popping, corn gets all the attention. But don’t overlook other whole grains. We experimented with the varieties featured in our article on grain cookery on page 18 and found that larger types—namely wheat berries, spelt, and kamut—ta
Cook's Illustrated5 min readCooking, Food & Wine
Expand Your Radicchio Repertoire
Every year, a group of food lovers in the Pacific Northwest collaborates to celebrate and promote radicchio. Local chefs feature assorted varieties of the vegetable on their menus, farmers exchange knowledge, and participants socialize at a gala feat
Cook's Illustrated5 min readCooking, Food & Wine
Go-To Banana Muffins
It’s a familiar scenario: You bought bananas a week ago, planning to enjoy them when they attained perfect ripeness, but life got in the way, so there they sit on your counter, fragrant and guilt-inducing, their once-sparse speckles now merging into