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The basic method for the shakshuka I typically make is as straightforward as it gets, and mostly features ingredients I already have stocked in my pantry: eggs, harissa (a North African chili paste), spices, and a few cans of high-quality diced or crushed tomatoes. Cook down the tomatoes, spices...
If you feel like experimenting, try playing around with herb and spice combinations, or different types of canned tomatoes. For something smokier...
For a tangy and creamy version...
For something totally different...
You can even depart from shakshuka altogether...
Once you've got a handle on the basics, it's pretty impossible to take a wrong turn. And if you’re anything like me, you’ll turn to this dish all the time.