This is especially popular in Israel, although everybody in the Middle East claims it as their own. It is in essence a vegetarian spicy tomato pizza without the base and with some eggs thrown in. ‘Shakshuka’, by the way, means ‘all mixed up’. That’s a clue. It makes a great sharing dish as it’s quite tricky to remove from the pan in a meaningful way.
In a deep frying pan, heat the oil and sweat the onion and pepper for around 5 minutes, or until the onion is translucent. Add the spices and garlic and cook for a couple more minutes.
Now add the tomatoes and salt and pepper to taste. Squash them down in the pan and mix them well with the other bits. Simmer gently for 15 minutes.
Now, with a large spoon, make four hollows at the points of the compass in the mixture.
Crack an egg into each one. Cover the pan (ideally with the lid) and cook for 5–8 minutes, depending on how runny you want the eggs. They are poaching in the juice, and lid-on, lid-off management is key to cooking the bottoms and tops of the eggs equally.
Finish with a scattering of chopped coriander leaves. Serve with toast fingers for dipping, or flatbread. Eat your shakshuka straight out of the pan.