For the Shakshuka Sauce (The Flavor Foundation):

• 2 tablespoons Olive Oil: Olive oil is the foundation of the sauce, providing richness and a base for sautéing the aromatics. Use good quality extra virgin olive oil for the best flavor.
• 1 medium Onion, diced: Onion adds a savory base and aromatic depth to the sauce. Yellow or white onions work well. Dice them finely so they cook evenly and melt into the sauce.
• 2–3 cloves Garlic, minced: Garlic is essential for flavor! It adds pungency and aromatic complexity. Use fresh garlic for the most robust flavor. Mince it finely to distribute its flavor throughout the sauce.
• 1 Red Bell Pepper, diced: Bell pepper adds sweetness, color, and a subtle vegetal note. Red bell peppers are typically used for their sweetness, but you can also use yellow or orange bell peppers. Green bell peppers are less sweet and have a slightly more bitter flavor, but can be used if preferred. Dice it to a similar size as the onion.
• 1 (28 ounce) can Crushed Tomatoes: Canned crushed tomatoes form the heart of the Shakshuka sauce. Use good quality crushed tomatoes for the best flavor and texture. Fire-roasted crushed tomatoes can add an extra layer of smoky depth.
• 1 (15 ounce) can Diced Tomatoes, undrained (Optional, for chunkier sauce): Adding a can of diced tomatoes is optional, but it contributes to a chunkier, more textured sauce. If you prefer a smoother sauce, you can omit these or use two cans of crushed tomatoes.
• 1 tablespoon Tomato Paste: Tomato paste intensifies the tomato flavor and adds richness and depth to the sauce. It also helps to thicken the sauce slightly.
• 1 teaspoon Paprika (Sweet or Smoked): Paprika is a key spice in Shakshuka, adding warmth and subtle smokiness. Sweet paprika provides a mild, fruity flavor, while smoked paprika adds a deeper, smoky dimension. You can use either or a combination of both.
• 1 teaspoon Cumin: Cumin adds earthy and warm notes that complement the tomatoes and paprika beautifully. Ground cumin is typically used.
• ½ teaspoon Chili Powder (or to taste): Chili powder provides a touch of heat and adds complexity to the spice blend. Adjust the amount to your spice preference. You can use mild or hot chili powder. For more heat, you can also add a pinch of cayenne pepper.
• ½ teaspoon Sugar (Optional, to balance acidity): A pinch of sugar can help to balance the acidity of the tomatoes, especially if they are particularly tart. Taste the sauce and add a pinch of sugar if needed.
• Salt and Black Pepper, to taste: Essential for seasoning and enhancing all the flavors. Season generously, tasting as you go.

For the Eggs (The Star of the Show):

• 6–8 large Eggs: Eggs are the star of Shakshuka! Use fresh, large eggs. The number of eggs will depend on the size of your skillet and how many servings you want. Allow space for each egg to poach gently in the sauce.

For Garnish and Serving (The Finishing Touches):

• Fresh Parsley or Cilantro, chopped (for garnish): Fresh herbs add a bright, fresh flavor and a pop of color. Parsley or cilantro are both excellent choices.
• Feta Cheese, crumbled (Optional): Crumbled feta cheese adds a salty, tangy, and creamy element that pairs wonderfully with Shakshuka.
• Hot Sauce (Optional, for extra heat): Serve hot sauce on the side for those who like extra spice.
• Crusty Bread, for serving: Crusty bread is essential for soaking up the delicious Shakshuka sauce and runny yolks. Sourdough, baguette, or pita bread are all excellent choices.