Make Shakshuka, The Egg Dish With The Awesome Name

Suddenly, it seems like shakshuka is everywhere. Restaurant menus. Food Network how-to shows. YouTube videos. And on breakfast, lunch and dinner tables in homes across the country. Maybe the dish’s ascendancy can be traced to cookbook author Yotam Ottolenghi. In his bestselling “Jerusalem” and “Plenty” tomes, the Israeli-born London chef prominently features shakshuka recipes. Or perhaps it’s the influence of much-heralded American chefs — including Michael Solomonov in Philadelphia and Alon Shaya in New Orleans — and the rising familiarity of their modern Israeli cooking, boosted by their cookbooks. In the end, it doesn’t really matter.