At pretty much any cafe you stop by in Jerusalem (and plenty of meat restaurants as well), you'll see shakshuka on the menu. It's a dish of North African origin that consists of eggs cooked in a spicy tomato sauce. Sounds simple? It is, but it's also delicious, cheap and great for breakfast, lunch or dinner.

It's originally a fairly spicy dish, but it is easy to tone that up or down depending on your preference. My recipe calls for a can of crushed tomatoes, but you can start with fresh, you'll just need a lot longer to cook them down into a sauce. Classically, this dish is made in a cast iron skillet (which makes it easier to finish off in the oven), but just a regular old frying pan will work too.

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.

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