Shakshuka originated in North Africa and has become one of the world’s most recognizable breakfasts over the past decade, for good reason: it comes together in a single pan, takes no special skill, and works equally well as a weekend breakfast or a light dinner. At its core, it’s just eggs poached directly in a thick, spiced tomato sauce with bell pepper — a simple idea that delivers a surprisingly rich result.

The key to a good shakshuka is getting the tomato sauce to the right thickness before the eggs go in. A sauce that’s too thin won’t let the whites set neatly, while one that’s too thick will scorch while the eggs finish cooking. It should hold its shape firmly enough that a well made with a spoon stays put — that’s what keeps the eggs sitting where you put them instead of spreading across the pan.

The spices in shakshuka — paprika, cumin, and a touch of heat — give it its signature Middle Eastern and North African character, but the amounts are easy to adjust. Some like it spicier with a jalapeño or a spoon of harissa stirred in, while others tone it down for kids at the table.

Shakshuka is traditionally served straight from the skillet it was cooked in, which keeps the eggs hot longer and makes for a properly casual, shared meal. Bread, flatbread, or pita are the tools of choice for scooping up sauce and yolk — a fork tends to be beside the point.