Shakshuka is an extremely popular single-pan North African and Middle Eastern dish that’s very easy to make and can be modified to taste. It’s a hearty meal that can be served any time of the day. This recipe is a very straightforward version made from basic pantry items, but using top-quality canned tomatoes and dry spices will make the dish special. Can be finished in the oven or on the stove top with a lid.
Heat oil in a large frying pan over low+ heat. Add thinly sliced onion and bell pepper (if using). Cook slowly stirring frequently for at least 10 minutes or until very soft. Add garlic and cook until fragrant (1 min); stir in spices (cumin, paprika, cayenne) and cook down for 1 minute to fully combine. This will form a paste of soft onions saturated with the spices.
Slice/chop the tomatoes while in the can and add them along with their juices to the pan. Season with 3/4 tsp salt and 1/2 tsp pepper. Simmer at a very gentle boil until tomatoes have thickened. This will take about 10 minutes.
Carefully crack the eggs into the skillet on top of the tomatoes. Season the tops of the eggs with more salt and pepper. At this point you can transfer the skillet to the oven (if using) and bake until eggs are set (8 to 10 minutes). Alternatively, you can cover the skillet with a glass lid and cook until you visualize that the eggs are set to your liking. Sprinkle with chopped cilantro and serve with hot sauce.
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