Culture

Shakshuka is a traditional Israeli breakfast, good for any time of the day with cooked eggs on top of a savoury tomato sauce. This is the best way to eat runny eggs in my opinion. 
It's meant to be a bit spicy so if you're after a kick, add some chilli, cayenne pepper, or use smoked paprika. You could also add mince (after frying the onions) or chickpeas (after cooking the tomatoes) to make it more hearty.

This meal is super cheap and vegetarian.

Serves two people

Ingredients

• 3 medium tomatoes, diced, or 1 can of diced tomatoes
• 1 onion, diced
• ½ tsp of cumin
• ½ tsp of paprika 
• 100g of bell peppers, diced (frozen is ok)
• 4 small eggs or 3 medium/large eggs
• oil for frying
• salt and pepper to taste
• parsley or basil to garnish

Method

1. Heat oil in a medium frying pan. 
2. Saute the onions until onions are translucent.
3. Add the tomatoes, cumin and paprika and simmer until the tomatoes become soft and form a sauce. 
4. Add the peppers to soften. 
5. Once peppers are cooked. Place the eggs on top of sauce while it’s still simmering. You can make a little well in the sauce for the yolk to sit in. Do not stir. 
6. Cover and leave the eggs to cook to desired consistency (well done or runny).
7. Once eggs are done, take it off the heat and garnish with chopped basil or parsley 
8. Serve immediately with warm toasted bread or pitas to dip into it.