So you can guess, I am a big fan of tunisian recepies, and Shakshuka is one of the famous traditional plates you can taste.
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 many other countries.
It is actually this delicious and simple tomato-pepper-potato stew. It's often a go-to quick fix when you don't have a ton of ingredients on hand and need something fast and filling. Any beginner cook can make it; in fact, it was the first dish I learned how to cook. Point of the story? Anyone can make it! And yumminess is guaranteed

RECIPE FOR SHAKSHUKA

• olive oil

• 1 medium white or yellow onion, thickly sliced

• 3-4 peppers 🌶️, a mixture of jalapeno and Anaheim

• 3 medium gold potatoes 🥔 (Yukon gold work well), quartered

• 3-5 Roma tomatoes 🍅 , cut into quarters or wedges

• salt to taste (1-1.5 teaspoons)

• black pepper (optional, or 1/2 teaspoon)

• 1 teaspoon paprika

• 4-5 whole eggs 🥚, optional

• 1 tablespoon tomato paste

• parsley (for garnish)

• bread to dip!

Preparation:

1. Add enough oil to cover the bottom of a saute pan or shallow pot. Heat to medium.
2. Add tomatoes and saute.
3. Add onions, peppers, and potatoes. Add salt, black pepper, and paprika.
4. Stir gently and let steam.
5. Lower the heat and let cook, may need to half .5 cup of water if it looks a bit dry.
6. Add 1 tablespoon of tomato paste if you don't have enough fresh tomatoes or the color doesn't look red enough. 7. Cook until the potatoes are tender, but the other vegetables still retain their form/don't break down too much. 8. Crack whole eggs on top or poach some on the side.
7. Once eggs are cooked to your desired doneness, garnish with parsley and serve with bread.

Enjoy💗