In translation from Berber, the word shakshuka means "mixture", which perfectly reflects the content of the dish. This variant of fried eggs in the eastern, coming to Israeli cuisine from North Africa, consists of eggs cooked in tomato paste sauce. It would seem, the usual scrambled eggs with tomatoes, to which we are accustomed from childhood. In some ways, it really is scrambled eggs, but not quite ordinary: unlike traditional recipes, in shakshuk the basic ingredient is not eggs, but the basis of matbukha, consisting of fresh tomatoes, peppers and spices. It turns out quite a hearty dish, which is suitable for breakfast and dinner. Our step-by-step photoinstruction will tell you how to prepare this national dish from eggs, which has preserved its identity.

Ingredients for 5-6 servings:

1 tbsp. olive oil 
1/2 part of medium white onion, peel and dice 
1 clove of garlic, grind 
1 medium green or red pepper, cut 
4 cups (240 ml) of ripe tomatoes, diced, or 2 cans (400 g each) diced tomatoes 
2 tbsp. tomato paste 
1 tsp chilli powder 
1 tsp cumin 
1 tsp paprika 
A pinch of cayenne pepper 
A pinch of sugar (if desired, to taste) 
Salt, pepper for taste 
5-6 fresh eggs 
1/2 tbsp. fresh chopped parsley (optional, for decoration)

Preparation:

Preheat a large, deep, cast-iron frying pan over medium-high heat. Pour olive oil into it.After the oil has warmed, add finely chopped onions and fry for a few minutes until the onion begins to soften. Then put the garlic and continue to fry until the fragrance appears.

Add the pepper. Continue to fry over medium heat, stirring constantly, for 5-7 minutes, until softening.

Put tomatoes and tomato paste on a frying pan, stir. Add the spices and sugar, mix well, and let the sauce simmer over medium heat for 5-7 minutes until it begins to boil. Try and adjust to your taste seasonings, adding more salt, pepper, sugar or cayenne pepper.

In tomato sauce, break the eggs, one at a time, leaving space between them. For example, you can do this: around the edge, break 4-5 eggs, depending on the size of the frying pan, and break one into the center.

Cover the frying pan with a lid. Leave Shakshuka on low heat for 10-15 minutes or until eggs are ready. Periodically check the dish: do not give the sauce too much to boil, otherwise shakshuka can burn.

Before serving, sprinkle sausage with parsley. For breakfast, serve with warm crusty bread or a flat cake, which is so tasty dipping in the sauce. For dinner - with a vegetable salad.