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Shakshuka is very popular in The Middle East. It comes from Libyan, Egyptian, Tunisian, Algerian and Moroccan Origin. Can be enjoyed for breakfast, lunch or dinner. Everyone has their own favorite way of making it. However, the real traditional way is eggs poached in a sauce of tomatoes, chili peppers, onions and often spiced with cumin.  

I personally like it with sweet onions, baby Bella mushrooms, small compari tomatoes, fresh basil, garlic, Spinach, cumin, and Mediterranean spice zahtar. Comes out heavenly.  What I love about this dish is its versatility. You can add your favorite vegetables to the tomato base or leave it as is. Here is the recipe to my favorite version. 

INGREDIENTS:

1-1/2 Tbsp Olive Oil (not extra virgin)

1 small sweet onion finely chopped or 2 small shallots 

2 cloves garlic, minced

1 10. Oz container baby Bella mushrooms, sliced

1/2 tsp zahtar spice, can be found in any Mediterranean supermarket

1/4-1/2 tsp sea salt, divided

1/4 tsp ground black pepper 

8 Compari Tomatoes, quartered (you may use 3 chopped stem tomatoes instead)

8 leaves of fresh basil, chopped ( or 1 tsp Dried)
1/4-1/2 tsp ground cumin

4-6 eggs

DIRECTIONS:

Heat a large skillet over high heat. Add oil, onions and half of the salt. Lower heat to medium and sauté until transluscent (about 3-5 min). Add garlic, sauté an additional min. Increase heat back to high and add mushrooms and half of the zahtar spice. Stir and Sauté for 4 min. Add tomatoes, cumin, pepper, and the rest of the salt. Stir and sauté for another 4 min. Add Basil and stir.  Make room with wooden spatula to crack 4 eggs and sprinkle with the rest of the zahtar on top of the eggs. Close lid and simmer on medium low heat until the egg whites set. About 5 min. Enjoy with some crusty bread to soak up the yolk along with the yummy tomato veggie sauce.