Shakshuka is a dish of eggs cooked in tomatoes and other stuff. I've encountered a lot of variations (some dairy and some not); this is a version I learned from Israeli family members.
I gave proportions for two hungry or three less-hungry people; with a larger skillet (or more than one) you can feed more.
- butter (if dairy is ok) or olive oil (otherwise) for frying
- 6 eggs (any size)
- 1 large yellow onion (or two small), diced
- 1 red bell pepper, diced
- 2-3 cloves garlic, minced
- 3 large tomatoes, diced (if you substitute canned, do not drain)
- salt and pepper to taste
- optional, if dairy is ok: a few handfuls grated cheddar cheese
In a 10" skillet with tall sides, melt butter or heat oil until ready.
Saute onions over medium heat. After about two minutes, add the peppers and garlic. Cook for several minutes until the onions become soft and translucent and the peppers soften, stirring often.
Add the tomatoes and salt and pepper to taste. Cover the skillet and simmer for about five minutes, stirring occasionally. You want the tomatoes to cook down and emit their liquid into a sort of sauce.
Uncover the skillet. If using, sprinkle cheese across the top and let melt for a minute or so.
Form six depressions in the tomato mix and crack an egg into each. Cover the pan and poach the eggs in the sauce.
When the eggs are ready, use a spatula to lift out the eggs with the vegetables underneath.