Shakshuka Recipe. All Variations

Heat the oil in a large skillet with sides. 

all ingredients except eggs, and cook covered on a gentle flame for about 20 minutes.

Make a little well in the mixture, and with the space you just made, put in one egg. Repeat with all other eggs. Cover again and cook a few more more minutes, until they are barely set.

Divide the Shakshuka among 4 plates, and be sure to use up all the sauce. Serve hot, alone or with a good whole-grain bread, or on a bed of cooked (canned OK) white beans.

Variations:

You can jazz up up your Shakshuka, as I do, in many exciting and delicious ways:

• Play with your seasonings. Curry, Herbes de Provence, Rosemary, Thyme, Basil. Short selection please.
• Throw in some chopped parsley, cilantro, dill, etc....
• Throw in some capers and olives. In this case skip the salt
• Make a green Shakshuka: throw in some chopped spinach, swiss chard or kale leaves.
• Make a dairy Shakshuka, by adding cubed feta or shredded cheddar. In this case omit the salt.