Like a lot of my fave Mediterranean-ish dishes (see also: hummus, falafel, dolmades, baklava), shakshuka's origins are a little murky - which just means a hell of a lot of people of different cultures like it, and that's good enough for me. Weirdly enough, I first ate this tasty stew thingy in Guatemala in 2007 at a great little cafe run by Israelis.
A typical Israeli/Tunisian/Moroccan meal served any time of day, it's my go-to dinner when a) I can't be arsed with anything complicated, b) I don't have much food in the house and c) I want something hearty, tangy but still pretty healthy (it's also Paleo-friendly, if you're into that). Shakshuka ticks all those boxes, and then some-- it's a comfort food that takes around 20 minutes to make from whoa to go, and it's made from stuff you usually have hanging around your kitchen. Win!
Preparation time: 5 minutes
Cooking time: 20 minutes
1 x onion
2 cloves of garlic, crushed
1 tbsp extra virgin olive oil
1.5 tsp smoked paprika
1/2 tsp ground coriander
Red chili flakes, to taste
1 red capsicum/bell pepper, sliced
1 fresh tomato, diced and one 400g tin of diced tomatoes
Salt and pepper to taste
Heat your oil in a deep frypan, then add onion and garlic and lower the heat to medium-low. Cook until translucent (approx. 4 mins), then add spices and stir until fragrant. Add sliced capsicum and saute until they begin to soften. Add tomatoes, then taste for salt, pepper and chili. Stir for a couple of minutes, until the sauce begins to thicken. Create a well in the sauce for your first egg; then crack it in. Now do the other three. Cover the pan with a lid until eggs are cooked to your liking (I like them until the yolks are almost cooked through and there's not a skerrick of uncooked egg whites.
Serve immediately. Good on it's own and with any or all of the following: fresh pita bread, crumbled feta, avocado, haloumi, fresh coriander/cilantro.