Shakshuka

Shakshuka, eggs gently cooked in a spiced tomato and pepper sauce, is popular across North Africa and the Middle East. It works for breakfast, lunch or dinner, and it all happens in one pan.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 teaspoon each ground cumin and paprika, plus a pinch of red pepper flakes
• 1 can (28 ounces) crushed tomatoes
• 1/2 teaspoon sea salt
• 6 eggs
• Chopped parsley or cilantro, and crumbled feta (optional)

Preparation:

• Warm the oil in a large skillet over medium heat. Cook the onion and pepper 6 to 8 minutes, until soft.
• Stir in the garlic and spices for 1 minute, then add the tomatoes and salt. Simmer 10 minutes, until slightly thickened.
• Make 6 small wells in the sauce with a spoon and crack an egg into each.
• Cover and cook on low 5 to 8 minutes, until the whites are set and the yolks are still soft.
• Top with herbs and feta, and serve with whole-grain bread for dipping.