The Shakshuka is one of the most loved foods by Israelis. The dish, which was brought to Israel by Jewish immigrants from North Africa, traditionally consists of spicy stewed tomatoes topped with poached eggs.

Now it is a staple on menus around the country, and modern interpretations mix the sauce with all kinds of vegetables, cheeses or meats, including eggplant, kale and sausage. Some variations replaced tomatoes entirely – a very popular version replaces the sauce with creamy spinach.

This traditional recipe will give you a charming, rich shakshuka. Once you’ve mastered the basics, you can serve with desired toppings.

Ingredients (2 to 4 servings)

• Olive oil
• 1 small, onion, chopped (3/4 cup)
• 1 red bell pepper, chopped (1 cup)
• 6 garlic cloves, crushed
• 3 tablespoons of tomato paste (50g / 2 oz)
• 5 medium tomatoes, chopped (800g / 28 oz)
• 2 tablespoons paprika
• Cumin, a pinch (1/8 tsp)
• Salt, 1 teaspoon
• 1/2 cup water
• 4 eggs
• Chopped parsley
• Delicious bread to serve

Instructions

Pour a little olive oil in a deep skillet over medium heat. Add the onion and let it fry for a few minutes, until softened slightly. Stir occasionally. Add the red pepper and let it fry until slightly softened. Add the garlic and let fry until lightly brown.

Add the tomato paste to the pan and let it brown lightly. Add the chopped tomatoes, followed by water, paprika, cumin and salt. Stir until all ingredients are well integrated, and then cover and let simmer for about 10 minutes, until tomatoes soften and begin to fall apart. Stir occasionally.

Once the tomatoes are cooked, remove the lid and stir again. Taste and adjust seasonings. Make sure the sauce is more or less at the level of the pan.

Add the eggs: With a spoon make a hole on the surface of the sauce. Break an egg into the hole. Use the spoon to move the sauce around and over the egg so the yolk is below the surface of the sauce. Repeat for the remaining eggs.

Cover and simmer until the egg whites are set, 5-8 minutes. The yolks should be covered with an opaque film when done.

Remove the lid, sprinkle with chopped parsley and serve immediately. If the Shakshuka sits for a long time, the egg yolks will harden.