Shakshuka is an Israeli dish that is so versatile you can eat it for breakfast, lunch or dinner with a good flatbread of baguette.
for the sofrito:
1 yellow onion chopped small diced
1 Green Bell Pepper small diced
1 Red bell pepper small diced
1 can of organic chopped tomatoes
2 tablespoon of Red Mojo (the Green Mojo works well too)
2 garlic clove minced
2 teaspoons of brown sugar to balance acidity of tomatoes
1/4 cup of more of good extra virgin olive oil
1 teaspoon of sea salt
1/2 teaspoon of cumin
1/2 teaspoon of saffron threads (optional)
1 teaspoon of smoked paprika
Salt and pepper to taste
1 bay leaf
1/4 cup of chopped parsley to garnish
1/2 cup of feta cheese
Preheat a heavy bottom skillet or cast iron skillet add olive oil. Add onions, peppers and 1/2 salt and saute at medium-low for 8 minutes add the garlic, the Red Mojo and cook for another 3 min. Add tomatoes, paprika, saffron, bay leaf, cumin and sugar, salt and cook for 12-15 min. It is important to give a good 20-25 min to this step to render good flavor and complexity. Taste and adjust seasoning.
You can do this step ahead of time or even the night before and reheat when ready to add the eggs. Love to keep a double batch of this to add to pasta sauce, to stews or soups.
Divide tomato sofrito into two pans and add a bit of olive oil in each gap and drop 4 eggs in each pan. Cover for about 8-10 min or until it sets. Sprinkle with parsley and Feta.