Preparation

1. For the pan bread: Pour the flour into a bowl. Create a small nest in the middle of the flour and add the dry yeast. Pour the warm water over the yeast, and mix to combine the yeast, water, and flour. Cover the bowl and let it rest for about 5 minutes.

2. Add the watery yogurt, olive oil and salt to the bowl, and mix by hand until you create a non-sticky dough. Knead and stretch the dough for about 5 minutes. Oil a clean bowl and place the dough inside. Put the dough in a warm place until it doubles its volume. While the dough is resting, prepare the shakshuka.

3. For the shakshuka: Heat the olive oil in a skillet over medium-low heat. Add the onions to the pan and cook for a few minutes until a little bit golden and soft. Add garlic cloves and stir for about 2 minutes. Add red bell pepper (and chili pepper, if using) and stir mixture until softened. Add the tomatoes and thyme, and season with salt and pepper to taste. Stir until the mixture has turned into a thick sauce.

4. Create some nests into the sauce with the help of a spoon and add 1 egg in each place. Sprinkle the eggs with salt and pepper to taste. Reduce heat to low and cover the pan with a lid until the eggs are cooked. Meanwhile, finish the pan bread.

5. To finish the pan bread: Divide the dough into 8 equal pieces and roll each piece to make a flattened disc.  Heat a skillet over medium-high heat and add 15 ml (1 tablespoon) olive oil. Fry each disc on both sides in succession until browned, adding olive oil as needed.

6. Sprinkle chopped parsley over the shakshuka, serve with the pan bread, and enjoy!