Method
1. Heat a deep, large skillet, frying pan or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté until the garlic becomes fragrant.
2. Add the bell pepper, cook for 5-7 minutes over medium until softened. Add tomatoes and tomato paste to pan, stir until blended. Add spices,sugar and Somerset Hotsauce , stir well, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste. If you're adding spinach, now is the time. Cook it until it has wilted into the sauce.
3. Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 4-5 eggs around the outer edge and 1 in the center. The eggs will still have a runny yolk on top of the tomato sauce.
4. Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the pan to make sure that the sauce doesn't reduce too much, which can lead to burning.
5. Some people prefer their shakshuka eggs more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top, then cover the pan and cook the eggs to taste. Garnish with the chopped parsley, if desired. shakshuka can be eaten for breakfast, lunch, or dinner.
