Bhubaneswar: Shakshuka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the Middle East and North Africa. Shakshuka is a classic North African and Middle Eastern dish and one that’s eaten for breakfast or any meal of the day.

Shakshuka literally means “a mixture” and the traditional version uses tomatoes, onions and spices as the base with eggs poached on top.

INGREDIENTS:

• 1 medium onion, diced
• 1 red bell pepper, seeded and diced
• 4 garlic cloves, finely chopped
• 2 tsp paprika (laal shimala mirch)
• 1 tsp cumin
• 1/4 tsp chilli powder
• 1 28-ounce can whole peeled tomatoes (or tomato paste along with chopped tomatoes)
• 6 large eggs
• salt and pepper, to taste
• 1 small bunch fresh cilantro (dhaniya/coriander), chopped
• 1 small bunch fresh parsley, chopped

INSTRUCTIONS:

1. Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
2. Add garlic and spices and cook an additional minute.
3. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
4. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
5. Garnish with chopped cilantro and parsley.