8-10 red tomatoes, ripe, soft and small.
8 eggs.
Large red pepper, or several small red peppers.
8 cloves of garlic (more is possible).
Red hot pepper (optional for those who do not like spicy food and that's a shame).
For seasoning: red paprika, salt, black pepper, a teaspoon of cumin.
Olive oil for frying.
In a heavy, deep-frying pan, fry the peppers, including the hot pepper, until browned.
Add the garlic for a minute and add the tomatoes cut into small cubes.
Add the spices and salt and check the taste and adjust as necessary.
Continue frying and stirring for about 10 minutes over high heat.
Using a spoon, make a hole in the dish and break an egg in without stirring.
Do this with all the eggs. Each egg will sit in a recess in the dish. Reduce the heat to medium and cover with a lid.
Once the eggs have been added to the mixture, do not stir and allow the eggs to cook.
There are several versions here, some like the eggs to remain soft and runny on the mixture. Some like the eggs to harden and keep their shape until the end (like me, I don't like the eggs to be runny).
Serving:
The shakshuka is served with the vessel in which it was prepared, so you need a nice, aesthetic pan. The shakshuka is eaten together (you can also separate it into separate plates, but you lose the fun of a family country meal and together). The shakshuka remains with a thick tomato sauce, so it is customary to eat it with fresh bread, which is made by hand and dipped in the shakshuka. You can also do this if you divide the dishes separately (without the fun), but then everyone dips the fresh bread on their own.
The shakshuka is a complete meal that does not require any additions and is suitable for breakfast, dinner, and in general.
Enjoy!
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