This classic Israeli breakfast, a dish of Libyan origin, can be served as a main course for any meal of the day.
Heat oil in a 12" cast iron skillet over medium-high heat. Add finely sliced garlic to cook in olive oil until oil becomes fragrant, the add onions cook, stirring occasionally, until soft and golden about 3 minutes. Add chopped tomatoes and their liquid to the skillet, reduce heat to medium, and simmer, stirring occasionally, until sauce thickened slightly, about 20 minutes. Season sauce with Himalayan salt. Add cumin, paprika, coriander, turmeric and cinnamon cook, stirring frequently, until all spices work into the sauce about few more minutes.
Crack eggs over sauce so that eggs are evenly distributed across sauce's surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with crumbled feta or goat cheese, add dollop of Schug on top and cilantro, serve with warm pita, for dipping.
Optional: Sliced avocado and Greek yogurt to serve on top.
To blend all ingredients in a food processor until it turned into a smooth green paste. This hot sauce is made from fresh red or green hot peppers and is seasoned with garlic, coriander, and cumin. Then fresh herbs such as parsley and cilantro are added. A brown schug is usually a green pepper variety with tomatoes added in.
The origin of the sauce is in Yemenite cuisine, but it's now popular all throughout the countries of the Middle East and each region has its own spin on the sauce. In Israel the sauce is sometimes called harif which is a generic term for hot and spicy. It's used as an accompaniment for falafel, sabich, and shawarma, and can be found in condiment bottles at places that serve and sell those foods.