The sauce is made first. Onions and peppers are fried gently until soft. Tomatoes, garlic, cumin and paprika go in. Once the sauce is bubbling, the cook makes little dips with the back of a spoon and cracks eggs into each one. A lid goes on, and the eggs gently cook in the sauce.
Shakshuka came to Israel from North Africa - especially Tunisia and Libya - with families who moved to Israel. It quickly became a favourite breakfast across the whole country. The word 'shakshuka' means 'mixture' or 'shaken-up' in some North African languages.
Different families add different things. Some put feta cheese on top. Some add spinach or aubergine. Some add a spicy chilli paste called harissa. Whatever the version, the rule is the same: it must be eaten straight from the pan, with everyone sharing.
It is the kind of food a parent makes when friends come over on a lazy Saturday morning. It looks impressive - red sauce, yellow yolks, green herbs - but it is actually quite easy. Many Israeli children learn to make shakshuka before they learn to make scrambled eggs.