Shakshukah

Shakshukah is a very common egg/tomato dish here in Israel. Just about every restaurant has it on their menu. I believe it is traditionally Yemin, but may be from another Sephardic origin. It is a common Shabbat breakfast because you can let the sauce simmer on low heat overnight and develop a rich flavor. I've experimented with it a few times and believe I have finally found my masterpiece.

1 Onion, sliced
3 cl. Garlic, finely chopped
1 Sm. Red Bell Pepper, sliced
1 Tbsp. Olive Oil
Salt and Pepper to taste
Pinch of crushed red peppers
1/2 Tbsp (or more) Cumin
About 12 oz. Tomato Paste
Water
1 Med. Carrot, coarsely grated
1 Small Zucchini, , coarsely grated
5-6 eggs

Heat the oil in a heavy skillet (cast iron works great, but you have to be sure to cook other foods in the skillet between shakshukah because the tomato will ruin the "seasoning" on the cast iron). Add onion, garlic, red pepper, salt, pepper, and cumin. Saute until the vegetables are soft.

Add tomato paste and stir in water until the tomato is quite runny. Let the tomato mixture simmer on low, stirring occasionally for about an hour or more, adding water, if necessary. The tomato mixture should be a dark red color and the sauce should have thickened.

Add more water to loosen the sauce and stir in the carrot and zucchini. Make a divet in the mixture with a spoon and crack an egg into the space. Continue until you've added all your eggs (or there is no more space in your skillet). Allow the eggs to cook to your desired consistency. Typically the eggs are hard cooked here, but we found that we like the yolk a little runny.

Serve with bread or pita for dipping/scooping the vegetable mixture. Feel free to experiment with the vegetables you add as well. There is debate in Israel whether chopped tomatoes should be added. I, personally, like it better without.