Shaqshooka is a North African dish that is popular around the whole Mediterranean. It consists of eggs poached in a spicy tomato sauce and is both cheap and delicious! Here is my own personal recipe for a quick Shaqshooka that doesn't require making a complicated tomato sauce from scratch, although it could certainly be improved by using your own homemade tomato sauce.

Prep time: 5 minutes

Cook time: 15 minutes

Makes two servings

Ingredients

-One 12 oz can of tomato puree or peeled plum tomatoes with juice

-Two tbsp. olive oil (ideally not extra virgin because of its tendency to burn)

-One tbsp. soy sauce (optional)

-One half of a white onion, diced finely

-Two to four cloves of garlic, minced (I like more garlic but do it to your taste)

-One green bell pepper, diced

-One tsp. chili powder, red chili flakes or aleppo pepper (adjust to your spice level)

-A pinch of smoked paprika (optional)

-Four eggs

-Salt and pepper, to taste

Cooking Instructions

In a large skillet, heat olive oil on medium-high until shimmering then add onion, garlic and bell pepper.

Sweat the vegetables until the onions are translucent and the bell pepper has softened somewhat, using a spatula to move the vegetables and keep them from burning.

Then, add the tomato puree or whole plum tomatoes and about half a can of water. If you are using whole tomatoes, now is the time to crush them with the spatula into more manageable pieces. Simply smash them against the bottom of the pan until they are about bite-size.

Add the soy sauce, chili powder and paprika and stir with the spatula. Reduce the heat to medium-low and simmer the tomato sauce until it has reduced and thickened by about one-third to one-half of its volume. Don't forget to scrape that tomato goop off the sides of the pan! It's basically just tomato paste and will help make your sauce richer. Now would be the time to taste the sauce and add more salt if necessary.

Crack one egg into a ramekin or small bowl, then use a spoon to make a small well in the tomato sauce. Quickly drop the egg into the well by sliding it out of the ramekin. This is a lot easier than cracking the eggs directly in, and will prevent the yolks from breaking. Repeat for the other three eggs.

Still on medium-low heat, cover the skillet and allow the eggs to poach until the white on top is just barely set and translucent. As soon as this happens take the pan completely off the heat and allow it to cool for a minute or two. Top with fresh cracked black pepper and parsley or basil if you have it.

Serve with crusty bread and marvel at your creation. It really is incredibly delicious.

Note: you can add whatever vegetables you want to the sauce as long as they don't take too long to cook, this recipe is just how I made it recently with what was in my fridge. Topping with things like feta cheese, or even some crumbled merguez sausage would really take this to the next level but I understand not everyone has access to those ingredients.

Hope you enjoy, comrades