Adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi and Secrets of the Best Chefs by Adam Roberts. I’ve made Shakshuka a number of ways; in individual baking dishes, so everyone gets their own portion, to using a large skillet, so folks can eat communally. I’ve given indications for how to do both. Because everyone likes their eggs cooked differently (which is why when I was cooking in restaurants, I refused to work breakfast shifts – talk about stress!), keep an eye on the Shakshuka as its cooking and use the times indicated as guidelines; various factors can affect cooking times and it’s hard to say precisely how long they will cook. When served, the eggs should be still runny so that the yolks mingle with the spicy sauce.