Shakshuka has a Tunisian or Algerian origin. It’s eggs poached in a sauce (tomatoes, red peppers and onions). It can be spiced with cumin. It’s not difficult to make this dish. Warm the olive oil, then add tomato paste, garlic, red peppers, cumin and salt to taste. When the peppers are soft – add the tomatoes and cook for at least 10 minutes. Then make little indentations in the sauce and crack an egg into each. Cook until the whites are gently set and serve Shakshuka with bread.