There are versions of shakshuka all across North Africa- Morocco, Tunisia, Algeria and Egypt. Isreal has a version too brought there by Tunisian Jews. Each version is slightly different utilizing different spices and herbs- but in general, it is a tomato-based stew topped with eggs and baked.
Shakshuka is best served with crusty bread to mop up all the flavorful juices. There are many variations of shakshuka, depending on the region, and I took a few liberties here with this one, adding bell pepper, goat cheese, and fresh herbs.
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