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Wake up, shake up, do the shakshuka — tomatoey eggs
Wake up, shake up, do the shakshuka — tomatoey eggs

All of a sudden, the whole world seems to be going shakshuka. And that's a good thing. Seriously. Once beloved only by cooks who follow Middle Eastern traditions, shakshuka — essentially eggs cooked in a spicy tomato sauce — had a breakout moment a couple of years ago, thanks to Yotam Ottolenghi's cookbook "Plenty." Granted, that popularity boom hasn't been quite so heated as the run on eggplants inspired by the book's cover photo, but shakshuka is definitely turning up in places it never had before. Like my house. After several months of playing around with the dish, I decided to get serious and really try to understand it. That required...

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