I'll write it as I found it, but I halved the recipe. This one serves 8!
I found this recipe for Shakshouka in The Week Magazine, and it is from Michael Solomonov of Zahav which claims to be America's first Israeli restaurant.
1/2 c olive oil
2 onions, chopped (about 3 cups)
4 red or green bell peppers, chopped
6 garlic cloves, sliced
2 Tbsp grated dried limes, optional
6 Tbsp sweet paprika
2 tsp cumin
2 tsp ground coriander
1/2 tsp kosher salt
8 c tomato puree
1 Tbsp plus 1 tsp sugar
16 large eggs
1 or 2 serrano chilies, thinly sliced, for garnish
chopped fresh cilantro, for garnish
flatbread or crusty sliced bread, for serving
In a cast-iron skillet large enough to accommodate 16 poached eggs, heat 1/4 cup of the olive oil over medium heat. (If you don't have a skillet that large, use two.) Add onions, bell peppers, garlic, dried lime, paprika, cumin, coriander, and salt, and cook, stirring occasionally, until vegetables have softened but not browned, about 10 minutes. Add tomato puree and sugar and simmer until reduced by one-third, about 12 minutes. Whisk in remaining 1/4 cup oil.
Crack eggs into skillet, spacing them evenly in the sauce. Lower heat, cover, and cook until egg whites are set but yolks remain runny, about 5 minutes. Top with sliced chilies and chopped cilantro and serve right from pan, with bread. Serves 8.