Pesquisando por: "Shakshuka" - Fotoarena - Agência de fotojornalismo

ny170921152104 Melissa Clark?s spiced eggplant with tomatoes and runny eggs, in New York, Sept. 1, 2021. This dish is wonderfully reminiscent of shakshuka, its acidity and heat balanced by yogurt. Food Stylist; Simon Andrews (Christopher Simpson/The New York Times/Fotoarena)

ny060921222604 Spiced eggplant and tomatoes with runny eggs, in New York, Sept. 1, 2021. This silky end-of-summer dish is reminiscent in some ways of shakshuka. Food Stylist: Simon Andrews. (Christopher Simpson/The New York Times/Fotoarena)

ny060921222405 The eggplant is cooked separately, then the tomatoes are added and cooked down until the mixture becomes stewy for spiced eggplant and tomatoes with runny eggs, in New York, Sept. 1, 2021. This silky end-of-summer dish is reminiscent in some ways of shakshuka. Food Stylist: Simon Andrews. (Christopher Simpson/The New York Times/Fotoarena)

ny060921222805 Pine nuts or slivered almonds add crunch to spiced eggplant and tomatoes with runny eggs, in New York, Sept. 1, 2021. This silky end-of-summer dish is reminiscent in some ways of shakshuka. Food Stylist: Simon Andrews. (Christopher Simpson/The New York Times/Fotoarena)

ny060921223305 Spiced eggplant, tomatoes, eggs and herbs go into the recipe for Spiced Eggplant and Tomatoes with Runny Eggs, in New York, Sept. 1, 2021. This silky end-of-summer dish is reminiscent in some ways of shakshuka. Food Stylist: Simon Andrews. (Christopher Simpson/The New York Times/Fotoarena)

ny260321221604 FILE ? Creamy one-pot mushroom and leek pasta, in New York, Nov. 17, 2020. This recipe by Hetty McKinnon uses only one pot ? convenient for cleanup, but also a strategy for deepening the flavors in the dish. Food styled by Simon Andrews. (Christopher Testani/The New York Times/Fotoarena)

ny260321221805 FILE ? Shakshuka with feta, in New York, Jan. 15, 2020. Melissa Clark?s recipe for shakshuka ? eggs baked in a thick, highly spiced tomato sauce ? is as good as it sounds. Food styled by Simon Andrews. (David Malosh/The New York Times/Fotoarena)

ny130220184104 FILE -- Shakshuka with feta, in New York, Jan. 15, 2020. The majority of these recipes will deliver a whole meal in a single pot, pan or skillet, full stop. Food Stylist: Simon Andrews. (David Malosh/The New York Times/Fotoarena)

ny110522192105 FILE Ñ Shakshuka with feta in New York, Jan. 15, 2020. Originating in North Africa, shakshuka is, as Melissa Clark writes, Òat the apex of eggs-for-dinner recipes.Ó Food styled by Simon Andrews. (David Malosh/The New York Times/Fotoarena)

ny181120000804 FILE -- Vegetarian skillet chili with eggs and cheddar, in New York, Oct. 30, 2019. This recipe by Ali Slagle is a speedy way to make chili, and the eggs take it to a pleasingly shakshuka-like place. Food styled by Simon Andrews. (Christopher Testani/The New York Times/Fotoarena)

ny240919173504 From left: Basmah, Mazin, Abdulmalik and Abdulrahman Khojandi prepare for a dinner of smashed beans, shakshuka and masoob, a mixture of banana, bread, dates, cream and honey, in Riyadh, Saudi Arabia, Sept. 14, 2019. The New York Times went around the world to see what 18 families had for dinner on a typical weeknight. (Tasneem Alsultan/The New York Times/Fotoarena)

ny260321222004 FILE ? Shrimp scampi with orzo, in New York, June 11, 2019. This Ali Slagle recipe for shrimp scampi that cooks in one pan is dunk-your-bread-in-the-pan-sauces good. Food styled by Monica Pierini. (Linda Xiao/The New York Times/Fotoarena)

ny070519142104 Skillet greens with runny eggs, peas and pancetta. The dish, a variation on the North African staple shakshuka, is a satisfying, one-pan meal that?s just as easy to throw together for a Tuesday dinner as it is for a weekend breakfast. (Con Poulos/The New York Times/Fotoarena. Food Stylist: Simon Andrews)

ny070519141904 Preparing skillet greens with runny eggs, peas and pancetta. The dish, a variation on the North African staple shakshuka, is a satisfying, one-pan meal that?s just as easy to throw together for a Tuesday dinner as it is for a weekend breakfast. (Con Poulos/The New York Times/Fotoarena. Food Stylist: Simon Andrews)

ny070519141704 Preparing skillet greens with runny eggs, peas and pancetta. The dish, a variation on the North African staple shakshuka, is a satisfying, one-pan meal that?s just as easy to throw together for a Tuesday dinner as it is for a weekend breakfast. (Con Poulos/The New York Times/Fotoarena. Food Stylist: Simon Andrews)

ny260321221704 FILE ? Coconut-miso salmon curry, in New York, Feb. 12, 2019. This recipe from Kay Chun is beloved not just for its ease but for the deep flavor she produces with smart techniques. Food styled by Liza Jernow. (Julia Gartland/The New York Times/Fotoarena)

ny260321221405 FILE ? Sheet-pan roasted chicken with shallots and grapes, in New York, Sept. 26, 2018. This sweet, savory and very simple weeknight recipe by Colu Henry can be served directly from the pan or arranged on a platter. Food styled by Simon Andrews. (Con Poulos/The New York Times/Fotoarena)

ny300124151906 Green shakshuka with avocado and lime. This recipe from Sarah Copeland may have been inspired by shakshuka, which originated in North Africa, but the flavors sing of Mexico, with jalape?o, avocado and Cotija cheese. (David Malosh/The New York Times/Fotoarena)

ny261217170012 A dish of eggs in purgatory, in New York, Dec. 6, 2017. Eggs in purgatory is all about the pungency of good olive oil and garlic, a little basil or rosemary and the burn of crushed red-pepper flakes. (Andrew Scrivani/The New York Times/Fotoarena)

ny261217165911 A dish of eggs in purgatory, in New York, Dec. 6, 2017. Eggs in purgatory is all about the pungency of good olive oil and garlic, a little basil or rosemary and the burn of crushed red-pepper flakes. (Andrew Scrivani/The New York Times/Fotoarena)

ny261217170013 Egg is cracked into a divot and poached in a simmering red sauce for a dish of eggs in purgatory, in New York, Dec. 6, 2017. Eggs in purgatory is all about the pungency of good olive oil and garlic, a little basil or rosemary and the burn of crushed red-pepper flakes. (Andrew Scrivani/The New York Times/Fotoarena)

akg1786412 l restaurant. Shakshuka.