Shakshuka is believed to be originated from North Africa; however, its popularity has grown around the world since it was introduced in some restaurants and Mediterranean cook books.
The first time I tried Shakshuka was at my Israeli friend's house about 15 years ago. He was a great cook and used to invite his friends to cook delicious Israeli and Mediterranean meals.
I enjoyed the meal so much but never thought about asking for a recipe. Me, 15 years ago knew how to appreciate good food but didn't have much passion in cooking like I do now.
As everyone knows (because I tell everyone), my everyday breakfast is Peanut Butter Toast with Rye Sourdough, occasionally I cook Shakshuka for a change or when I invite my friends for breakfast.
This simple & easy Shakshuka is made with tomato sauce (I usually use a small can of tomato paste), fresh tomatoes, eggs, vegetables and dried or fresh herbs.
INGREDIENTS for 2
2 tablespoons EVVO (Extra Virgin Olive Oil)
1 tin or jar of tomato paste
1 medium onion, diced
1-2 fresh tomatoes, diced
1/2 red capsicum, diced
2-4 eggs (if you are an egg lover, feel free to add more!)
Spices: Smoked paprika, paprika, cumin, tabasco, chili flakes
(I like it hot even for breakfast!)
Herbs: basil, parsley, oregano, thyme or whatever is available in your pantry/garden
Additional ingredients (if available): zucchini
salt and pepper to taste
Heat olive oil in a large pan on medium heat. Add the chopped onion and garlic and cook for a few minutes until they are adequately cooked
Pour the can or jar of tomato paste, diced tomatoes, all other vegetables and spices and keep cooking until they become soft. Add 1/2 to 1 cup of water as needed.
Use your large spoon to make small wells in the sauce and crack the eggs into each well
Cover the pan and cook for 5-8 minutes, or until the eggs are cooked to your liking.
Garnish with herbs