One taste for shakshuka and you'll be coming back for more!  This is our go-to fridge breakfast, lunch or dinner, our hangover cure, our meal on a dime!   For us the perfect ratio is 3 eggs.   We've garnished with cilantro too, or nothing at all.  MAKE AHEAD: Sauce can be made in full. Re-warm in frying pan and continue by adding in eggs, making it a fantastic brunch option.   

4 tbsp. (or as needed) olive oil
1 onion, thinly sliced
1 red pepper, thinly sliced
1 large clove garlic, finely chopped
1 tsp. Paprika
1 tsp. Cumin
1⁄4 tsp. crushed red chilli flakes
1 cup canned tomatoes and their juices
4-6 large eggs
5-6 sprigs flat-leaf parsley
5-6 sprigs fresh dill
Diamond Crystal Kosher Salt, as needed
Bread, for serving

1. Thinly slice onion
2. Heat a large frying pan over medium heat.
3. Add olive oil, followed by onions. Season with salt, stir and allow to caramelise over medium-low heat, about 10 minutes or longer.
4. Slice peppers, garlic & herbs.
5. Add in peppers once onions have gained some colour and continue to cook a further 5 minutes, until softened.
6. Add in garlic and spices and cook for 1-2 minutes.
7. Add in canned tomatoes and simmer until concentrated, 1-2 minutes.  
8. Reduce heat to medium low, and, using a spatula, create some space in the pan for the eggs, 4-6 wells.
9. Add a little olive oil in each well, crack in your eggs and allow to cook until whites are opaque, about 5-6 minutes.  You may want to pop a lid on to get the whites cooked though, or use a spatula to 'scrape' any raw white into the sauce.  
10. Using a spatula, serve up shakshuka on warm plates, garnished with chopped herb and served with warm bread.

If warm spices and one-pot meals are right up your alley, check out our full African Influence cooking class here!  One of the best bean dishes we've ever had, plus a unique take on beef stew.  Perfect for a chilly weeknight!