This recipe is for shakshuka, a delicious breakfast dish from Israel that has a tomato base, chopped vegetables, spices, and a little kick of heat. Shakshuka is traditionally eaten for breakfast, but it can really be eaten for any meal. There are as many shakshuka recipes as there are people who eat it. I have had shakshuka with just tomatoes, green peppers, eggs, and spices. I have also had shakshuka with zucchini, eggplant, onion, tomato, red and green peppers, and more, as well as several recipes in between. If you have more than one egg, by all means invite others to join you for this delicious meal.
1 teaspoon vegetable oil
1 clove garlic, minced
1/2 onion, chopped
1/2 zucchini, chopped
1/2 can (5 ounces) crushed tomatoes
2 dashes hot pepper sauce (or to taste)
1 pinch salt
Additional spices (cumin, black pepper, paprika, etc.) to taste
Heat the vegetable oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in zucchini; cook and stir for 5 minutes. Mix in the crushed tomatoes and hot pepper sauce. Cover and simmer for 10 minutes.
Make a well in the tomato mixture, and crack the egg into the well. Do not stir. Cover and cook until egg is desired consistency, about 3 minutes for a soft yolk. Either remove the eggs from the skillet and serve with the tomato sauce, or keep the mixture intact with the egg, and serve.
Adapted from http://allrecipes.com/Recipe/Shakshuka-Middle-Eastern-Breakfast-Dish/Detail.aspx