When I first heard Ben Kaplan’s latest single, “Four Walls,” I knew I wanted to talk to him. I watched the video, listened to the song, and got chills. It’s one of those songs that grabs you from the first listen. Every detail feels intentional. In the video, Ben appears trapped within four walls, striving for perfection and trying to meet expectations placed on him. By the end, he walks out of the house, symbolically stepping away from those pressures and embracing every part of himself. I absolutely loved the single and knew it was a story I wanted to explore further. And of course, I couldn’t resist creating a shakshuka inspired by our conversation—but we’ll get to the recipe later.
“Four Walls” is personal for Ben, reflecting his journey to break free from stereotypes and expectations. He admits he contributed to those walls by lacking courage to exit them earlier. Written during an emotional, turbulent time when he came out, the song carried the weight of defining him. Instead of support, he faced questions and pressure to prove himself. The song became an outlet to vent and process his feelings, making it relatable for those feeling trapped, struggling with identity, or pressured to meet others’ expectations. As a creator, I understand how hard it can be to create something personal amid external pressures. “Four Walls” reminds us that letting go of perfection and embracing our true selves offers freedom.
Ben didn’t always see music as his path. He lacked formal training and a plan until, at 21, he had an epiphany and decided to pursue his passion. Growing up as a music nerd in a creative family, he was surrounded by music. His grandmother was a singer; his dad was in a band; his mom was an actress; his uncle is a well-known rock singer in Israel; and his sisters loved singing and dancing. His sister’s grandma’s vocal coach once listened to both Ben and his sister of them sing, and her positive feedback made Ben realize that with effort, he could develop his talent. This moment led him to make a decisive choice to pursue music.
He started taking vocal lessons quietly, as many expected him to pursue a traditional career like psychology or tech, since music seemed impractical. He didn’t share his dream openly until he gained confidence. He practiced consistently, funding everything himself through hard work, savings, and sacrifices. His primary goal was to move from Tel Aviv to the U.S., which required extra determination. Despite challenges, he kept working and saving because he believed in his future.
When it comes to musical influences, one artist he greatly admires is RAYE. He deeply respects her authenticity and the way she bet on herself after breaking free from a restrictive record deal. Watching her build success independently is incredibly inspiring to him as an artist. He also loves great storytellers. Recently, he’s been listening to Lily Allen and appreciates her ability to tell vivid, compelling stories through music. It reminds him that sometimes the most powerful art isn’t the most calculated—it’s the work that comes from instinct and emotion. As a writer, he can relate to that. Sometimes overthinking can lead to paralysis, and occasionally the most honest, impulsive work ends up being the strongest.
One of my favorite things about talking with Ben was hearing him describe himself as a theatrical storyteller. Ironically, that’s not something he intentionally set out to be. Ben said sometimes people point things out about you before you realize them yourself. That’s what happened with his music. Even in the “Four Walls” video, the separation between the protagonist narrator, main character, and the narrator musician wasn’t intentional. He created what felt right and later saw storytelling in his work. Reflecting on “Four Walls,” he saw his music has a theatrical quality. Surprisingly, he wasn’t influenced by Broadway or musicals and wasn’t a theater kid. Still, his songs unfold like scenes, creating an emotional, cinematic, personal world. His love of storytelling is shaping his next chapter.
Ben is currently working on his debut full-length album. Most demos are almost finished, and he’s focusing on finding the right producer who truly understands his vision and can help bring the project to life. For him, chemistry is essential. He aims for the album to be a distinct departure from his earlier work, prioritizing storytelling over mainstream hits. He wants it to feel like a journey, with each song contributing to a larger narrative. Ultimately, connections are central to the project.
Ben believes that, while we all experience life differently, we share many of the same emotions. Through his music, he hopes listeners can see pieces of themselves in his stories and feel a little less alone. That’s why he makes music; it has helped him through tough times, and he wants to give others the same comfort and connection. His goal is to make a living from music, be fully creative, and reach many people. After hearing “Four Walls” and his vision, it seems he’s just getting started.
Now, let’s talk about food.
When it comes to food, Ben describes himself as a pretty picky eater. He keeps kosher, so seafood and pork are off the table, and he also avoids dairy. He’s not a fan of vinegar or balsamic either—the whole vinegary vibe just isn’t for him. But if there’s one dish that instantly brings him back home, it’s shakshuka. In fact, it’s one of his favorite things to make. Growing up, Saturday mornings were all about family breakfast. Most weekends, everyone would sit down together and enjoy homemade shakshuka. Not the shortcut version, either. Everything was made from scratch—the peppers and onions were slowly cooked down with paprika, spices, a touch of cumin, and even a touch of sugar to balance the tomatoes’ acidity. Served with fresh herbs and warm bread, it’s the kind of meal that feels like comfort in a skillet. Sometimes they’d add merguez sausage, a North African sausage made with lamb and beef and seasoned with harissa, giving the dish a spicy kick and even more depth of flavor.
Daily, Ben doesn’t eat out much. He prefers cooking at home and keeping things simple—fresh salads, wholesome ingredients, and nutrient-dense meals. That said, he definitely has a sweet tooth. He loves baking and can make just about anything. From chocolate chip cookies to layered biscuit cakes topped with pudding and ganache, baking is another creative outlet for him. He also loves rugelach, those delicious, rolled pastries dusted with powdered sugar that pair perfectly with a cup of coffee or tea. And then there’s ice cream. Ben is admittedly addicted to it, though these days he opts for non-dairy versions. Chocolate and cookies-and-cream are among his favorites.
Listening to him talk about food, there was only one dish I wanted to make: Shakshuka. Honestly, how often do I get the perfect excuse to make shakshuka? It’s a comforting dish. It’s warm, inviting, and deeply rooted in memories of home and family. It’s the kind of meal meant to be shared around a table, whether it’s breakfast, brunch, or simply a moment of togetherness.
I have to admit—I was pretty proud of this one. I think I made a shakshuka that would make Ben proud. I was inspired by the “Four Walls” video’s cinematography and color palette and tried to incorporate those elements into the dish’s photography. Ben is a very intentional artist and a natural storyteller, and I wanted the food and photos to reflect those themes. Be sure to check out the recipe below, and while you’re at it, give “Four Walls” a listen. I can’t wait to hear what’s next from Ben Kaplan.
Shakshuka Recipe
*Serves 4
Ingredients
- 2 tablespoons high-quality extra virgin olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- A pinch of saffron bloomed in 1 tablespoon of hot water
- ¼ teaspoon red pepper flakes
- 1 (28 oz) can crushed tomatoes
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon pure cane sugar
- 6 large eggs
- ¼ cup crumbled feta (optional)
- Fresh parsley for garnish
- Crusty sourdough bread or baguette to serve
Directions
- Heat olive oil in a large skillet over medium heat.
- Sauté the onion and bell pepper for 5 minutes, or until softened.
- Add garlic, paprika, cumin, and red pepper flakes, then cook for 30 seconds.
- Stir in crushed tomatoes, salt, pepper, saffron , and sugar.
- Simmer uncovered for 15–20 minutes until the sauce thickens.
- Make six small wells in the sauce and carefully crack an egg into each one.
- Cover and cook for 5–8 minutes, until the egg whites are set and the yolks remain runny (or cook longer for firmer yolks).
- Sprinkle with feta and fresh parsley. Serve with crusty sourdough or a baguette and enjoy!
