Chakchouka

Chakchouka (also spelled shakshouka) has its deepest roots in Tunisia, where it is a daily staple rather than a trendy brunch item. The Tunisian original is distinguished by its use of caraway and green peppers alongside the tomatoes, giving it an earthy depth that modern versions often lack. Eggs are poached directly in the simmering sauce until the whites are just set and the yolks remain liquid gold, meant to be broken and mixed into the sauce with torn bread.