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I made Shakshuka the last Sunday morning when we tend to eat a bigger mid morning breakfast. Shakshuka supposedly originated in Tunisia but is popular from Morocco to Egypt and very popular in Israel, brought by Tunisian Jews who migrated there. Basically a ratatouille sans eggplant that is mostly bell peppers, tomato, onion all cooked down to a stew and eggs poached on top as it finishes off in the oven. It's seasoned with salt and pepper and a hint of ground cumin, I sprinkled some paprika on the eggs.
I liked it but I let the eggs go a bit long and the yolks were set. They really should be runny when you break into them. Served it with some crusty olive bread.
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