3jalapeños or serrano chilies(optional, and per spice preference)
1red bell pepper, chopped into 1/2 inch pieces
3cupsworth of roughly chopped fresh tomatoes(or a mix including some canned diced tomatoes)
1tspsalt(more to taste)
4-8eggs
optional: 1/4 cup feta cheese for a bit of garnish flavor kick at the end
Instructions
Wash and dice the vegetables.
Add olive oil and garlic to a large cast iron pan and then turn on the heat. When the garlic begins to bubble, add chilies and cook for 2 minutes (if you're cooking with chilies), then add the red peppers. Cook them for several minutes until they begin to melt into the oil.
Add tomatoes and salt, stirring to combine. Increase heat to medium high and cook for about 10 minutes.
Reduce the heat to medium low, cover, and cook slowly for the next 60 minutes or so. To get it to the consistency of a thick soup, you may need to remove the lid to allow more liquid to evaporate.
When it has reached the desired consistency and the vegetables are starting to combine but you can still see the individual pieces – the tomato part is done. Taste and adjust salt, if needed.
If you are ready to eat, move on to the next step. If not, cover and turn off the heat until ready.
Minutes before mealtime remove the cover and return the heat to medium. Have your eggs, a small bowl, and a spatula ready so that you can put all the eggs in at roughly the same time for them to cook together! Note: the small bowl allows you to see and remove any shells, if needed.
One at a time, make a small well in the stewed tomato and peppers just big enough for an egg. Crack an egg into a small bowl and from that bowl, gently pour it into the well you have made. Do the same for the remaining eggs, as fast and as carefully as you can, mindful to space the eggs out as evenly as possible.
Just a moment before you think the white is done setting, turn off the heat and bring the Shakshuka to the table. The eggs will continue to cook in the heat of the pan.
Salt the eggs or top with feta for an alternative salty flavor boost.
Spoon out tomatoes and eggs carefully for each person, hopefully keeping runny yolks intact because when it mixes with the vegetables and Challah, gan eden!
Notes
You may enjoy your Shakshuka as is or perhaps with Challah.You might also prefer to add some complexity and/or heat by adding some tahini sauce and/or shuug.