Shakshuka is strongly associated with Israeli cuisine today, but its origins trace back to North Africa, specifically to countries like Tunisia, Algeria, and Morocco. The dish was brought to Israel by Jewish immigrants from the Maghreb (Northwest Africa) in the 1950s. It quickly became popular due to its simplicity, affordability, and vibrant flavors.

Ingredients:

• salt	to taste
• onion	1
• olive oil	2 tablespoons
• Paprika	1 teaspoon
• tomatoes	4 large
• garlic	2 cloves
• large eggs	4 - 6
• ground cumin	1 tablespoon
• ground pepper	to taste
• ground cayenne pepper (optional)	1/4 teaspoon
• fresh parsley or cilantro, chopped (optional)	1/4 cup

1. Onion: peel and finely chop.

2. Garlic: peel and mince.

3. Tomatoes: wash and chop.

4. Heat olive oil in a large skillet over medium heat. Add the onion and cook for 5-6 minutes until softened.

5. Stir in garlic (if using), cumin, paprika, and cayenne pepper. Cook for 1-2 minutes until fragrant.

6. Pour in the chopped tomatoes, stir, and season with salt and pepper. Let the mixture simmer for 10-15 minutes, stirring occasionally, until it thickens slightly.

7. Make small wells in the sauce and crack an egg into each well. Cover the skillet and cook for 5-8 minutes, until the egg whites are set but the yolks remain runny.

8. Sprinkle with fresh parsley or cilantro if desired. Serve with warm crusty bread or pita.