This my base recipe. I change things up a lot. Today I added a minced jalapeno. Sometimes I skip the eggs. Sometimes I'll use a nearly identical spice blend to cook some beef or lamb and add it and skip the eggs. But I always make bread.

Shakshuka2 Tablespoons extra virgin olive oil.1 medium yellow onion chopped.1 red pepper chopped.4 garlic cloves, chopped.1 teaspoon ground coriander.2 teaspoons sweet paprika.1 teaspoon ground cumin.1 teaspoon chili powder.1 Pinch red pepper flakes.Salt and pepper.1 28-ounce can whole peeled tomatoes.5 large eggs.cup chopped fresh parsley leaves.cup chopped cilantro leaves.! Serve with crusty bread.

• Saute the onions and pepper on medium heat until translucent and maybe even a little browned.
• Stir in the garlic and spices for 30 seconds.
• Deglaze with the juice from the canned tomatoes.
• Add the tomatoes and beat them up with a wooden spoon to break them down into smaller chunks.
• Reduce heat to simmer and put the lid on
• Simmer for 15 minutes.
• Make a well for each egg and place an egg in each.
• Adjust heat to medium low.
• Put the lid back on and cook for 5 minutes.
• Serve.