Shakshouka Tala: A Well-traveled, Tomato-and-Pepper-based Stew Recipe

Stir in the plum tomatoes, ground cumin, coarse salt, and paprika. If you're using harissa, add that now too. Bring the mixture to a boil, then reduce the heat to medium-low.

Let it simmer, stirring every so often, until the tomatoes have broken down and the sauce has thickened slightly, about 15 minutes.

Using the back of a spoon, make 3 or 4 indentations in the simmering stew for the eggs. Carefully crack each egg into a small dish, then gently slide it into an indentation.

If cooking on the stovetop, cover the pan and cook over low heat until the whites are set and the yolks are still soft, about 5 minutes. Alternatively, if you prefer to bake, divide the tomato and pepper mixture between 3-4 ovenproof ramekins, make an indentation in each, and add the eggs.