A few years ago, I visited a beautiful little café near Ra’anana called Handaleh and ordered a green shakshuka. It was the first time I’d ever had shakshuka that wasn’t made with tomato sauce—and I fell in love instantly.
I remember being surprised by how quickly we finished it, but mostly by the deep, rich flavor of the sauce. It felt less like shakshuka and more like an incredible pasta.
Ever since, I’ve longed to recreate those flavors at home, but somehow it never quite happened. And then—years later, with only a vague memory of that dish—I made a skillet that practically begged for fresh bread to scoop up the sauce and runny eggs.
I only had sliced whole wheat bread at home, not challah. But honestly? It worked perfectly. Still, if you have challah or a soft white loaf you can tear into big pieces—this is exactly the kind of dish those are made for.
