Shakshuka

Eggs poached in a spiced tomato and pepper sauce, shakshuka is a one-pan breakfast that’s become a weekend brunch favorite across the US. Scoop it up with warm bread.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 can (28 oz) crushed tomatoes
• Salt and pepper, to taste
• 6 large eggs
• 1/4 cup crumbled feta
• Fresh parsley or cilantro, chopped, for garnish

Instructions

1. Build the sauce
   Heat olive oil in a large skillet. Sauté onion and bell pepper until soft, about 6 minutes. Add garlic, cumin, paprika, and cayenne, and cook 1 minute.
2. Simmer
   Add crushed tomatoes, season with salt and pepper, and simmer uncovered for 12-15 minutes until thickened.
3. Poach the eggs
   Make small wells in the sauce and crack an egg into each. Cover and cook 6-8 minutes, until the whites are set and yolks are still runny.
4. Serve
   Sprinkle with feta and fresh herbs. Serve straight from the pan with warm bread.