Classic Shakshuka

Name: Classic Shakshuka
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 Servings
Ingredients: Onion: 1 big diced; Large eggs: 6; Garlic Clove: 4; Extra Virgin Olive Oil: 3 tablespoons; Vegetable Oil: 3 tablespoons; Baharat: 1 teaspoon; Sweet Paprika: 1 teaspoon; Sugar: 1 tablespoon white sugar; Kosher Salt: 0.5 teaspoon or less

Don’t underestimate the simplicity of eggs in tomato sauce - bread is basically water and flour.

Features:

Ingredients

1 big diced Onion
6 Large eggs
4 Garlic Clove
3 tablespoons Extra Virgin Olive Oil
3 tablespoons Vegetable Oil
Spices
1 teaspoon Baharat
1 teaspoon Sweet Paprika
1 tablespoon white sugar Sugar
0.5 teaspoon or less Kosher Salt

Directions

Definitely one of my favorite dishes. It’s nice and filling but not too heavy.

Once I read the reviews for a hotel in Israel (specifically in Nazareth). One review stated that the food was good, but they served eggs in tomato sauce every morning.
That may be true, but bread is basically water and flourr.

There are many versions for Shakshuka; this one is classic.

Steps

1 Done	Prepare the Sauce Heat a frying pan. Add the oil. Add the diced onion, sauté for a few minutes until the onions brown. Add the tomato sauce, baharat, paprika, and sugar. Lower the flame and simmer. Stir occasionally. Taste the sauce: you can add chili peppers, more salt, sugar, or any other spices that you like. Make it yours. Simmer for 13-15 minutes. At this stage, you can pause. You may want to prepare the sauce and use it later. Just refrigerate or freeze it for later use, all you'll need to do is heat it up. * If you don't have baharat, add a pinch of cinnamon and a pinch of nutmeg. The best frying pan would be not too shallow, not too deep, and have a lid. Omry’s tip: Use a mixture of olive and canola oil (1:1) to fry on high flame. That way you'll get the flavor but the oil won't burn. As for the sauce, it can also be a paste (in that case add some water) or diced tomatoes (in that case cook a bit longer). As for the spices, if you have bahart you don't need any of the others.
2 Done	Cracking the Eggs Crack the eggs one by one (without breaking the yolk). Space them evenly over the sauce. You can make little dimples with a spoon just before. Cover and cook for 10-15 minutes depending on how you like the eggs. Some like the eggs to be runnier and some like them firm as I do. * Though every pot has a lid this might not be the current situation for you. If so, just cover the pot with tin foil. *If you tend to break the yolks or want more control, crack them into a cup and pour them in the sauce one by one.
3 Done	Garnish and serve For garnish and added flavor, sprinkle chopped green onion, parsley and or mint leaves over the prepared dish. You can even spread Parmesan cheese. To make this dish a meal serve with pita bread (or any fresh bread) and tahini. You are done! Enjoy.