Liberate your taste buds with these savory Independence Day dishes Shakshuka goals. Photo courtesy of Judy Zeidler. Yom HaAtzmaut, Israel’s Independence Day, is one of the nation’s most important holidays. Many people celebrate with parties or singing and dancing in the streets. Others display the Israeli flag prominently on homes and cars. But everyone celebrates with food. One of my favorite Israeli dishes is Shakshuka. The basic ingredients are poached eggs in a spicy tomato sauce, combined with harissa, cumin and paprika. Some refer to it as the Jewish “Breakfast of Champions.” It is a North African dish that now has become a staple in some of the most expensive and trendy restaurants in Tel Aviv, Jerusalem, Los Angeles and New York, anyplace where good Sephardic Jewish cuisine can be enjoyed. One of the restaurants that is best known today for its Shakshuka is Dr. Shakshuka in Jaffa, although in West Los Angeles, we happily order the meal, served with tomato-cucumber salad and warm pita bread, at Habayit, a restaurant on West Pico Boulevard.