Egg & Tomato Breakfast · Morning Market
Shakshuka bil Dahi
Photo: Om abdo85 / Wikimedia Commons · CC BY-SA 4.0
The dish's name is widely believed to come from an Arabic word meaning roughly 'all mixed up' — a fitting description of the jumbled pan it's cooked in.
Eggs are gently poached directly in a skillet of simmering tomatoes, onions, peppers and spices until just set, then scooped up with fresh bread. It's a standard breakfast order at Misrata's morning eateries, sold alongside grilled meats and salads.
Why it's made this way: Shakshuka anchors the Libyan breakfast table, and its tomato-forward, egg-finished style reflects the wider Mediterranean and North African cooking that unites Libya's coastal cities.
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Part of World of Street Food — 3248 dishes from 118 countries.
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