Shakshuka is presented as a simple dish that is hard to get wrong, and one that works just as well for breakfast as for a light dinner. The recipe highlights a rich tomato sauce, well-balanced spices, and eggs cooked until soft and just set.
The ingredient list calls for 3 tablespoons of olive oil, 1 large chopped onion, 1 diced red pepper, 2 crushed garlic cloves, 5 grated ripe tomatoes, 2 tablespoons tomato paste, 1 teaspoon sweet paprika, 1/2 teaspoon cumin, salt and black pepper to taste, 4 to 5 eggs, and chopped parsley or cilantro for serving.
To make it, heat the olive oil in a wide skillet and fry the onion until golden. Add the pepper and cook for about 5 minutes, then stir in the garlic and spices. Add the tomatoes and tomato paste, season, and cook for about 10 minutes until the sauce thickens.
Make small wells in the sauce and crack the eggs into them. Cover the pan and cook for 5 to 7 minutes, depending on how set the eggs are preferred. Finish with herbs and serve immediately with fresh bread or challah.
