Shakshuka (shahk-SHOO-ka) is a dish of Tunisian origin, possibly dating back to the Ottoman Empire, and possessively beloved by Libyans, Egyptians, Moroccans, Algerians, and Israelis alike. Simply put, it’s a traditional Middle Eastern breakfast and lunch dish consisting of baked eggs and tomatoes. Growing up in Israel, Maya tried many different incarnations—each family’s variation subtly different and fiercely defended. We knew we wanted a shakshuka on our menu and it needed to be spectacular. This interpretation of the dish lends a more Latin American spin to the classic tomato sauce. We love the fresh zestiness of the tomatillos, the richness of the egg yolks, and the doughiness of the toasted challah. Ours may break with tradition, but we think that rolling the word “shakshuka” off your tongue is nearly as delicious as eating our version of it!