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In Israel, the word shakshuka is synonymous with breakfast. It's best served with a slice or two of challah bread to sop up the juices. shakshuka is a dish of poached eggs in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin.
Heat the oil in a shallow, medium skillet. Add the onion and cook on medium heat, stirring occasionally until the onions are translucent. Add the bell peppers and cook till softened.
Add in the garlic and cook for about 1 minute.
Now add the chopped tomatoes, chili powder, cumin powder, salt, sugar and pepper. Stir until everything is well combined. Add tomato puree and stir.
Cover the skillet with a lid and let the tomatoes cook on medium heat until they are soft and mushy, about 10 minutes. You should now have a sauce that has a gravy like consistency. If the sauce is too thick, add water and stir.
Layer the coriander leaves on top.
Now carefully crack the eggs. Place a small sieve over a cup or small bowl. Crack the egg into the sieve, swirl a bit, allowing the runny watery whites of the egg to drain through.
Place the egg that's left in the sieve into individual little bowls or ramekins.
Gently pour the egg into the surface of the tomato sauce. Repeat with all remaining eggs so that the surface of the tomato sauce is covered in eggs. Take care not to disturb the egg yolks, they need to be intact.
Cover the skillet and let the sauce gently simmer until the egg whites are set, about 2 minutes. If you like your eggs firm, cook the shakshuka covered for another 2 minutes or until the egg whites and yellows are fully cooked and set.
Sprinkle some ground pepper and Garnish with chopped coriander. Serve hot with bread.
SERVING: 4
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