At pretty much any cafe you stop by in Jerusalem (and plenty of meat restaurants as well), you'll see shakshuka on the menu. It's a dish of North African origin that consists of eggs cooked in a spicy tomato sauce. Sounds simple? It is, but it's also delicious, cheap and great for breakfast, lunch or dinner.
It's originally a fairly spicy dish, but it is easy to tone that up or down depending on your preference. My recipe calls for a can of crushed tomatoes, but you can start with fresh, you'll just need a lot longer to cook them down into a sauce. Classically, this dish is made in a cast iron skillet (which makes it easier to finish off in the oven), but just a regular old frying pan will work too.
Recipe: Serves 2-3
3 tablespoons olive oil
1 medium onion, diced
1 small chili pepper, diced (optional)
1 clove garlic, minced
1 can crushed tomatoes
1 teaspoon spicy paprika or chili pepper
1/2 teaspoon ground black pepper
2 to 3 eggs
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