Step-by-Step Instructions

1. 1.Sauté Aromatics

   Add 1 tablespoon of cooking oil to a pan over medium heat. Once hot, add the minced garlic and chopped onion. Sauté for 3-5 minutes, stirring occasionally, until the onion becomes translucent and the garlic is lightly golden.

2. 2.Prepare Tomato Sauce

   Add the diced fresh tomatoes and tomato paste/puree to the pan. Stir well to combine with the sautéed aromatics. Cook for 3-4 minutes, stirring occasionally, until the sauce thickens and deepens in color, and some steam is visible.

3. 3.Add and Season Eggs

   Crack 3-4 large eggs directly into the simmering tomato sauce, spacing them out. Season the eggs and sauce generously with salt and black pepper to taste. Sprinkle a small amount of fresh chopped parsley or cilantro over the eggs.

4. 4.Scramble the Eggs

   Gently break the egg yolks and whites with a spatula, scrambling them into the tomato sauce. Continue to cook and stir for 3-5 minutes until the eggs are fully cooked and mixed into the sauce, forming a cohesive scrambled mixture. The mixture should be steaming and well combined.

5. 5.Garnish and Serve

   Transfer the hot shakshuka to a serving dish, preferably a cast-iron skillet for presentation. Garnish with additional fresh chopped tomatoes and fresh chopped parsley or cilantro. Drizzle with 1 tablespoon of olive oil. Serve immediately with warm pita bread.