breakfast

Shakshuka

Name: Shakshuka
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 6 large eggs; 2 tablespoons olive oil; 1 medium onion, diced; 1 red bell pepper, diced; 4 cloves garlic, thinly sliced; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon red pepper flakes; One 28-ounce can whole peeled tomatoes, crushed by hand; 2 tablespoons tomato paste; 1/2 cup crumbled feta cheese; 2 tablespoons fresh cilantro or parsley, chopped; Crusty bread, for serving; Kosher salt and freshly ground black pepper

Eggs poached directly in a spiced tomato sauce, served in the same skillet with crusty bread for mopping. This North African and Middle Eastern staple is built on a foundation of cumin, paprika, and slowly cooked peppers. The eggs go in last and cook gently under a lid until the whites set but the yolks stay soft.

Prep: 10 min Cook: 25 min Total: 35 min Serves: 4

Ingredients

6 large eggs
2 tablespoons olive oil
1 medium onion, diced
1 red bell pepper, diced
4 cloves garlic, thinly sliced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
One 28-ounce can whole peeled tomatoes, crushed by hand
2 tablespoons tomato paste
1/2 cup crumbled feta cheese
2 tablespoons fresh cilantro or parsley, chopped
Crusty bread, for serving
Kosher salt and freshly ground black pepper

Instructions

Heat olive oil in a 12-inch skillet (with a lid) over medium heat. Cook the onion and bell pepper until soft and beginning to color, about 8 minutes.
Add garlic, cumin, smoked paprika, and red pepper flakes. Stir for 30 seconds until fragrant.
Add the crushed tomatoes and tomato paste. Season with salt and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Make 6 wells in the sauce with the back of a spoon. Crack an egg into each well. Season the eggs with a pinch of salt.
Cover the skillet and cook over medium-low heat for 5 to 7 minutes, until the egg whites are set but the yolks are still soft.
Remove from heat. Scatter feta and chopped herbs over the top. Serve directly from the skillet with warm crusty bread.