Shakshuka (Scrambled Eggs in Tomato Sauce)

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Adjust the spice level by adding chili flakes or a pinch of cayenne pepper to the sauce.

• Serve immediately while hot for the best taste.

• For a richer flavor, use good quality olive oil for drizzling.

• Add bell peppers (red or green) along with the onions for extra flavor and color.

• Crumble some feta cheese over the top before serving for a salty tang.

• Add other spices like cumin or paprika to the tomato sauce.