My mother's shakshuka:
8 ripe tomatoes
3 eggs
4 egg yolks
2 cloves garlic, crushed
1 hot green pepper
Teaspoon red paprika
½ teaspoon cumin
Salt and pepper
A handful of chopped parsley
 
Preparation:
Chop the onion into very small cubes and place in the pan; add 3 tablespoons of oil and crushed garlic and sauté until the onion becomes translucent. Cut each tomato into 4 pieces and finely dice the hot pepper and add everything to the onion. Cook until the tomatoes soften and turn to sauce. Add all the spices. Add salt and pepper to taste if missing.
Add the eggs to the sauce, and stir them lightly with the help of a fork. Add the egg yolks (do not stir them, keep them whole). Continue cooking on a low heat; cover the pan with a lid and cook for another 8 minutes. Add the parsley just before serving. I like to eat the shakshuka with good bread.
Note: You can add red pepper to the shakshuka and replace the regular eggs with quail eggs.