Serious Eats - seriouseats.com

Actually, the way its pronounced is "Saksouka", traditionally the way its made in Egypt is without using all the spices, just a couple of cloves of garlic (or as much as you like), fried in some oil (normal oil, olive oil or ghee), then some tomatoes according to the amount you want (grated works best). Leave that to simmer for a few minutes until alot of the tomatoes' water had dissolved and the sauce has thickened slightly. Salt and pepper to taste, then add on top the eggs and leave to cook for a couple more minutes. Its eaten with some bread just dipped in the sauce with the eggs. Delicious!!