Shakshuka 
Shakshuka
This recipe is typical for breakfasts in Israel, but it can also be found as a traditional dish in other North African countries, as it was one of the delicacies served to the kings of the Ottoman Empire. It's essentially a type of stew with eggs and very spicy, although in some countries like Egypt, a bit of white rice is often added, and it is more commonly eaten as a meal rather than breakfast.
Shakshuka
This recipe is typical for breakfasts in Israel, but it can also be found as a traditional dish in other North African countries, as it was one of the delicacies served to the kings of the Ottoman Empire. It's essentially a type of stew with eggs and very spicy, although in some countries like Egypt, a bit of white rice is often added, and it is more commonly eaten as a meal rather than breakfast.
Cooking Instructions
- 1
Start by peeling and seeding the tomato. Then, cut it into thick, small slices.
- 2
Meanwhile, slice the onion into thin strips and chop the garlic clove into very small pieces.
- 3
In a pot, heat a little oil, and when it's hot, add the tomatoes, onion, and garlic. Season with salt and add the hot paprika.
- 4
Mix well and let the vegetables cook over low heat for about 30 minutes (the tomato should break down) without covering.
- 5
After this time, add the eggs and break the yolks. Cover the pot and let it cook until the eggs are done.
- 6
Serve in the pot or on a separate plate.
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