Shakshuka

Eggs poached in a spiced tomato sauce. An Israeli breakfast staple that works for any meal.

Ingredients

• 6 large eggs
• 1 can (28 oz) crushed tomatoes
• 1 can (14 oz) diced tomatoes
• 1 red bell pepper, diced
• 1 large onion, diced
• 5 cloves garlic, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 1/4 tsp cayenne
• 2 tbsp olive oil

Salt and pepper

• Crumbled feta, fresh parsley, crusty bread to serve

Directions

1. Heat olive oil in a large deep skillet over medium heat. Sauté onion and pepper 5-6 minutes.
2. Add garlic and all spices. Cook 1 minute until fragrant.
3. Add both cans of tomatoes. Simmer 10 minutes until slightly thickened. Season with salt and pepper.
4. Make 6 wells in the sauce. Crack one egg into each well.
5. Cover and cook over medium-low heat 6-8 minutes until whites are set but yolks are still runny.
6. Scatter feta and parsley over. Serve from the pan with bread.

Notes

The eggs continue to cook after you remove from heat. Pull slightly before they look done. Shakshuka is also excellent with added crumbled turkey sausage or chickpeas.