A Passion for Food and Viral Shakshuka
Disclaimer: I connected with one of my friends from undergrad a while back, Miled, because we were both Lebanese. He started a passion project when he moved to Philly and Miled Eats was born. I had asked if we wanted to connect on a post and this came to life! He’s also started another project and been recognized in Philly, so you may know him!
Get to know him a little more in our interview!
Food is more than just nourishment—it’s love, culture, and connection. For Miled, that love for food was passed down through generations, inspired by his Lebanese grandparents, whose love language was always feeding the people they cared about. That passion has led him to explore and share countless dishes, but one of his most notable creations? Shakshuka—a brunch staple with deep roots and an even deeper flavor.
A wise man once said, “All I do is eat, eat, eat no matter what!”
The Story Behind the Dish
Shakshuka is a dish with North African origins that has become a worldwide brunch favorite. Miled was drawn to it because it incorporates all the flavors he loves, and its Arabesque history resonates with his own background.
“I first saw this recipe on Bon Appétit as ‘eggs in purgatory,’ but let’s be real—Shakshuka just sounds way cooler!” he says.
When Miled first shared his Shakshuka video on TikTok, he never expected it to blow up the way it did. But with 4 million views, it’s clear that people can’t get enough of this rich, tomato-based dish.
Perfect Pairings & Ideal Occasions
What’s the best way to enjoy Shakshuka? According to Miled, nothing beats a plate of this dish served with fresh, crusty bread and a mimosa.
“This is the ultimate hosting dish,” he says. “It’s perfect for having friends over because you can prep the sauce ahead of time, then just reheat and poach the eggs when you’re ready to serve.”
Whether it’s a casual brunch, a Friendsgiving spread, or even a cooking class, this dish is a surefire hit.
How to Make Miled’s Viral Shakshuka
Ingredients:
- 4 tbsp olive oil
- 1 large diced onion
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, chopped
- 1 tsp smoked paprika
- 1 tsp turmeric
- 1 tsp cumin
- 2 tbsp tomato paste
- 1 28-ounce can whole peeled tomatoes
- 6-8 large eggs
- Salt and pepper, to taste
- 1 small bunch of chives, chopped
Instructions:
- Heat the olive oil in a large pan over medium-high heat and sauté the onion until soft (about 5-6 minutes).
- Add the diced red bell pepper and cook until softened (4-5 minutes).
- Stir in the cumin, turmeric, smoked paprika, and salt to taste.
- Add the tomato paste and cook until it deepens in color (a dark brick red). Then, add the chopped garlic and sauté until fragrant.
- Pour in the canned tomatoes, smashing them as they cook. Bring to a boil, then reduce the heat and simmer until the sauce thickens to a jam-like consistency.
- Create small divots in the sauce and carefully crack the eggs into each one.
- Cover and let the eggs poach for a few minutes, until the whites are set but the yolks are still runny.
- Sprinkle with chopped chives and serve immediately with crusty bread. Enjoy!
Miled’s Pro Tips:
- Feel free to customize the dish with different herbs and spices—some prefer basil or spring onions over cumin and chives.
- If you’re making this for a group, prepare the sauce ahead of time and simply reheat when it’s time to add the eggs.
- Shakshuka is best served fresh, but leftovers can be repurposed as a delicious sauce for roasted veggies or grilled meats!
Got questions about making Shakshuka? Drop a comment or tag us when you try it! Enjoy your next brunch the Miled Eats way.
Xo, Mel
