Shakshuka

Eggs poached in a spiced North African tomato sauce. Works for any meal.

Ingredients

• 6 large eggs
• 1 can (28 oz) crushed tomatoes
• 1 red bell pepper, diced
• 1 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 skillet. Sauté onion and pepper 6 min.
2. Add garlic and all spices, cook 1 min.
3. Add tomatoes. Simmer 10 min. Season with salt.

Make 6 wells. Crack one egg into each well.

1. Cover and cook 6-8 min until whites are set, yolks still runny.
2. Scatter feta and parsley. Serve from the pan with bread.

Notes

The eggs continue cooking off-heat. Pull slightly early. Shakshuka is excellent with added merguez sausage or chickpeas.