Chakshouka / Shakshuka

Who knew this is an Algerian dish in origin? I've made a few different versions of Shakshuka in the past, i.e. from Smitten Kitchen and Plenty, and I'm pretty sure I've made the one from Jerusalem as well, I just haven't reviewed it yet. Of all these, I probably liked the one from Plenty best.

This version contains a lot of peppers and onions, and very few tomatoes, which I think is a shame - it works best with tomatoes as main ingredient! Also, the eggs where fully cooked, not runny after 10 minutes, though I think that's strongly dependent on how hot your pan is (i.e. medium bubbles vs small bubbles).