“Shakshuka” has many variants, and many will object to the recipe here as a valid one. In order to avoid objections, I call it “eggs with tomatoes”. It’s a nice heavy-breakfast/light-lunch/brunch recipe, and it goes well on a roll for a hiking snack. It works well with any bread, but challah is the best.
- 8 Eggs
- 14 oz. Crushed Tomatoes (1/2 can)
- 1 tbsp. Canola Oil
- 1 Large onion
- Hungarian Papprika
- Sweet Papprika
- Chilli Pepper Flakes
Finely dice the onion and fry until it is transparent. Add the tomatoes, and stir thoroughly. Add the eggs. Wait about 20 seconds, and then stir thoroughly. Season to taste, and wait until the liquids (mostly) evaporate.