When shakshuka gets on the list of your favourite breakfasts, I advise you to play with its "nationality". For the Greek shakshuka, add a little bit of feta in the sauce before cooking the eggs. In an Israeli version, place a generous spoonful of hummus next to the egg before serving. In the Basque country, hummus would be replaced with crème fraiche (or you can replace it with sour cream, this will be sensational). And in Odessa, in a city where you can dine with just one tomato in July, tomato paste, chili, spices (except for black pepper, salt, and a clove of garlic), bell pepper, and aubergine will not be add to shakshuka. Tomatoes here are fragrant, sweet, and plump when in season, they will be good in shakshuka by themselves or in a duet with onions.