Humble ingredients like tomatoes and eggs are the stars of this rustic dish. While shakshouka is normally a breakfast or brunch dish, it makes a quick weekday dinner. Be sure to serve it with bread, preferably something crunchy like ciabatta.
Feel free to experiment with the spices. If you’d like a spicier shakshouka, add some more smoked paprika or leave it out altogether if that’s not your thing. This dish is all about ease and enjoyment, sitting around the table with some bread and wine (or coffee if you’re having it for breakfast).
Origin of dish:
The Middle East and North Africa
What you need at a glance:
tomatoes—either fresh (Roma are good for this dish) or crushed canned tomatoes
an oven-safe pan, like the copper one shown from Mauviel
spices—smoked paprika is most important
harissa—a spicy tomato paste, Tunisian in origin
fresh herbs—parsley, oregano, tarragon, whatever you like!