Shakshuka, a vibrant and flavorful dish, has a rich history that reflects the cultural tapestry of the Middle East and North Africa. The exact origins of Shakshuka are debated, but it is widely believed to have originated in the Maghreb region, encompassing countries like Tunisia, Algeria, and Morocco. The term "shakshuka" comes from the Arabic word meaning "a mixture," which aptly describes this dish of poached eggs in a spicy tomato and pepper sauce.

Historically, Shakshuka was a staple of the North African Jewish community. It traveled to Israel with North African Jewish immigrants and quickly became a beloved part of Israeli cuisine. Its popularity spread due to its simplicity, versatility, and the use of readily available ingredients. Over time, Shakshuka has evolved, with various regions and chefs adding their unique touches, such as incorporating different spices, meats, or vegetables. Despite these variations, the essence of Shakshuka remains the same: a hearty, communal dish that brings people together, whether served for breakfast, lunch, or dinner. Today, Shakshuka enjoys global popularity, celebrated for its robust flavors and cultural heritage.

Farm Fresh Shakshuka

Ingredients:

• 2 tablespoons olive oil

• 1 onion, chopped

• 1 red bell pepper, chopped

• 3 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1/2 teaspoon chili powder

• 1 (28-ounce) can crushed tomatoes

• Salt and pepper to taste

• 6 large eggs

• Fresh parsley or cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat.

2. Add the onion and bell pepper, cooking until softened.

3. Stir in the garlic, cumin, paprika, and chili powder, cooking for another minute.

4. Pour in the crushed tomatoes, season with salt and pepper, and simmer for 10-15 minutes until the sauce thickens.

5. Make wells in the sauce and crack an egg into each well.

6. Cover the skillet and cook until the eggs are set to your liking (5-8 minutes).

7. Garnish with fresh parsley or cilantro and serve with crusty bread.