Shakshuka

The Israelis debate the origins of Shakshuka, naturally assuming that the original version came from Israel. Meanwhile, other Middle Eastern neighbours claim to have invented the dish. But however you look at it, Shakshuka — simply put, eggs cooked in tomatoes — is undeniably delicious and popular throughout the Middle East and beyond 

Ingredients

• 3 eggs

• 3 tomatoes

• 2 onions

• 1 sweet pepper

• 3 cloves garlic

• Vegetable oil

• Salt, pepper, paprika to taste

• Fresh herbs

• Feta cheese (optional)

Steps

1. Sauté the finely chopped onions in vegetable oil until translucent

2. Add the sweet pepper, cut into small cubes, and cook until the onions are golden

3. Add the finely chopped garlic and cook for another minute

4. Add the tomatoes, diced and peeled after blanching

5. If the tomatoes are not soft and juicy, add 1/2 cup tomato juice

6. Once the mixture comes to a boil, season with salt, pepper, and paprika. Simmer for a few minutes until the sauce thickens slightly

7. Make 3 wells in the sauce and crack an egg into each one

8. Cover with a lid and simmer over low heat until the eggs are cooked to your liking

9. Sprinkle the shakshuka with fresh herbs and feta cheese