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This dish is inspired by the fact that I am taking a trip to Israel this winter. We went through many Middle Eastern breakfast recipes and shakshuka was my favorite. Shakshuka originated in North Africa, but it is most popular in the Middle East, especially in Israel. It's delicious and has the components of a hearty breakfast. I hope you enjoy it!


Serves 3-4
3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon cayenne, or to taste
1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
¾ teaspoon salt, more as needed
¼ teaspoon black pepper, more as needed
6 large eggs
Serve with pita bread







Pre-heat the 400°F. Add the onions and bell pepper to a saucepan on high and cook. Make sure you don't burn them. Then add the garlic. Then stir in the cayenne, cumin, and paprika. Stir quickly and add the tomatoes. Let it simmer. Then add the salt and pepper. Stir completely. Crack your eggs into the skillet and put in the oven for 15 minutes, or until the whites have just set. Then remove and season with more salt and pepper. Serve with pita bread.


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