I first came across Shukshuka in Israel, so I’m actually unsure of it’s origins. It is eaten at any meal time but because it has eggs in it is a popular Israeli breakfast dish. The quantity given in the recipe is for one person.
1 Onion diced
2 cloves Garlic crushed
Oil for frying
2 soft tomatoes diced
Salt, pepper and 2 tsp Hawaig ( a Yemenite spice, if you can’t get hold of it then add 1 tsp cumin and 1 tsp turmeric)
Fry the diced onion in a little oil.
When onion starts to brown add the crushed garlic and spices.
Add the diced tomatoes, and cover the frying pan for about 5 minutes or until all the ingredients have gone soft and look like a lumpy sauce.
Add the egg, and mix the egg into the tomato, only slightly, so that you can still see bits of the yellow and white of the egg. Some like it more mixed and some leave the egg untouched on top of the tomato.
Cover again and wait about 5 minutes until the egg is cooked.
Place the frying pan on a towel or cloth on the table and serve onto individual plates from there, or if only one person is eating they can eat straight from the frying pan.
Serve with white soft cheese, chili paste and plenty of fresh crusty bread to mop up the juicy tomato. The Shakshuk is eaten using the pieces of bread to scoop into the mouth, in the same way as you would use pita bread when eating humus.