Shakshuka

The options with a meal as straightforward as shakshuka are virtually limitless. I like mine plain. The trick is to allow the tomatoes to simmer for a sufficient amount of time so that the flavor may truly emerge, as is the case with almost all cooked tomato-based sauces.

Add some of your preferred seasonings, cheese, or even sausage if you’d like.

The sauce is often prepared the night before. So that way, all I have to do to have breakfast in the morning is reheat the sauce, add the eggs, and eat.

depending on the other options, serves 3-6.

Shakshuka

INGREDIENTS
3 tablespoons of olive oil
1 thinly sliced onion, cut in half
1 red bell pepper or 2 romano peppers, deseeded, cored, and sliced into long strips
three minced garlic cloves
chopped coarsely half a fresh chilli (optional)
One tablespoon of tomato paste is optional; it is only necessary if your tomatoes are subpar.
800 grams of diced tomatoes (fresh, if in season, or tinned)
six new eggs
Aleppo pepper (pul biber) or other chilli flakes, flat-leaf parsley, salt, and pepper are garnishes.

INSTRUCTIONS
Over medium heat, preheat a sizable pan with a thick bottom and high sides. The onion and peppers should be fried in the olive oil for 10-15 minutes, stirring often to prevent them from becoming color.
Add the tomato paste, garlic, and chili (if using) (if using). About a minute later, when it no longer smells strongly of garlic, stir continuously. Make sure the garlic doesn’t color by stirring often.
Salt and pepper the tomatoes and then add them.

Stir well, bring to a boil, lower the heat to a simmer, cover, and cook for at least 15 minutes, preferably up to a half-hour or more, or until the sauce is thick and wonderful. Up to this step, you may prepare ahead and refrigerate for up to two days before warming and continuing, adding a little water if the sauce has grown too thick.
Break the eggs into the shakshukah after creating six dents there. Recover the lid, then cook the eggs for as long as you wish over low to medium heat. It takes 4-5 minutes to cook the whites just till they are set, but I love a runny yolk. Serve immediately with freshly cut flat-leaf parsley and Aleppo pepper sprinkled on top.