While you can use fresh Roma tomatoes for Shakshuka, they aren’t always accessible and it can take a long time to cook and reduce. I always opt for whole peeled canned tomatoes and chop them with the tip of a spatula as they cook.

Shakshuka calls for sweet paprika, which is sweeter and more flavorful than regular paprika. The best substitutes are cayenne pepper and crushed red pepper flakes. You can also use smoked Hungarian paprika. Worst case, regular paprika or even chili powder is fine.

You can make this recipe in a saute pan or cast iron skillet, ideally with a lid so you can steam-poach the eggs on the stovetop. You can alternatively place the skillet in the oven (assuming it is oven-safe), to fully cook the eggs with very similar results.

Feta and cilantro are optional ingredients, but I personally love the flavor and texture they both contribute. Feta is very mild and adds creaminess as it melts.