Shakshuka is an essential dish in almost every Israeli breakfast menu. There are many versions of shakshuka, such as adding fried onion, garlic, tons of sweet or spicy paprika, green peppers, or cumin for added flavour. It is always the same base: tomatoes and eggs. Simple, comforting and awesome.
3 spoons local extra virgin olive oil
2-3 garlic cloves cut to a half centimetre
6-8 ripe tomatoes cut into 2-centimetre dice
2 tea spoon sweet paprika
half spoon of spicy paprika (or a spicy green pepper)
1 teaspoon of fresh cumin powder
Heat a large, wide frying pan over a low flame. Add oil and garlic and fry the garlic for a minute (being careful not to golden too much). Add tomatoes and season with cumin, salt and pepper. Cook for about 10 minutes without covering.
Make 6 small holes in the sauce, break eggs one by one into the holes, cover and cook for 5-2 minutes, depending on the extent you like your eggs.