Shakshouka (also spelled shakshuka or chakchouka) is a dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, and commonly spiced with cumin, paprika, cayenne pepper and nutmeg. The dish has existed in Mediterranean cultures for centuries.Traditional shakshuka originally came from North Africa–Tunisia is said to be its place of birth–but it is quite popular in the Middle East and you’ll find variations of it in Palestine, Israel, Egypt and many other places.
INGREDIENTS
• 2 or 3 Eggs 
• 1 Tablespoon Olive Oil
• 3 Cloves Garlic, chopped fine or crushed or paste
• 1 Onion, chopped fine
• 1 Green Bell Pepper, chopped fine
• 1 Cup Tomato puree
• 1 small tomato chopped
• 2 tsp tomato sauce
• 1 Teaspoon Ground Cumin Powder
• 1 Teaspoon Red Chili Powder (or paprika)
• 1 Teaspoon Salt
• Coriander leaves / parsley little
METHOD
1. Heat olive oil in a pan
2. Add in the finely chopped onions and fry till it’s soft
3. Add in the finely chopped garlic. Fry for 30 seconds in medium flame.
4. Now add in finely chopped green bell pepper. Fry for a couple of minutes until it is soft
5. Add in the tomato puree and tomato sauce.
6. Add in the cumin powder, red chili powder (or paprika) pepper and salt.
7. Let the sauce simmer for 10 minutes.
8. Crack the eggs into the tomato mixture. Cover and simmer for approximately 12-15 minutes or until the eggs are no longer translucent. If you want the eggs runny, you can cook a little less. We like our eggs fully cooked at home. So cook the eggs as you like it.
9. Finally, garnish with finely chopped parsley or coriander leaves and remove from heat.
10. Serve it for breakfast, lunch, or dinner