shakshuka

Eggs are cracked into a simmering tomato sauce and cooked in the same pan. Tori Avey’s version begins with onion and garlic, followed by red bell pepper, tomatoes and tomato paste. Cumin, paprika, mild chilli powder and cayenne season the sauce; a little sugar is optional. The pan is covered while the eggs cook.^[1]

Avey recalls eating a mushroom version at Dr. Shakshuka in Jaffa, served in a skillet with bread. Her own recipe can be garnished with parsley or coriander and optional feta. Warm bread or pita is used to scoop up the sauce, and the dish can be eaten at breakfast, lunch or dinner.^[1]