I first tasted shakshuka at a tiny Jerusalem cafe where the cook didn't speak much English, but his spoon gestures over the bubbling cast iron pan said everything I needed to know. The eggs were barely set, the sauce was thick with tomatoes and peppers, and the whole thing arrived with a basket of fresh pita that disappeared within minutes. Shakshuka has become my go-to weekend breakfast because it looks impressive but requires just one pan and ingredients you probably have on hand. The key is building layers of flavor in that tomato base. I start by cooking onions and bell peppers until they're soft and sweet, then add garlic, cumin, and paprika. Fresh tomatoes work best, but good canned ones are fine too. The sauce needs to be thick enough that the eggs won't disappear into it, so I let it simmer until it coats the back of a spoon. Getting the eggs right takes practice. You want the whites fully set but the yolks still runny. I crack each egg into a small bowl first, then slide it gently into a well I've made in the sauce. This prevents broken yolks and lets you space the eggs evenly. Cover the pan for the last few minutes to help the whites cook through without overcooking the yolks. Serve shakshuka straight from the pan with warm pita or crusty bread for scooping. It's perfect for lazy Sunday mornings when you want something more interesting than scrambled eggs but don't want to dirty every dish in the kitchen. A simple green salad or some sliced avocado rounds out the meal nicely.