Shakshuka

Eggs poached in a spiced tomato-pepper sauce — the Middle Eastern breakfast classic.

Ingredients

• 1 can (28 oz) crushed tomatoes
• 1 red bell pepper, diced
• 1 onion, diced
• 4 garlic cloves
• 1 tsp cumin, 1 tsp paprika, 1/2 tsp cayenne
• 6 eggs
• Feta cheese, cilantro, crusty bread

Method

1. Sauté onion and pepper 5 min. Add garlic, cumin, paprika, cayenne — 1 min.

2. Add tomatoes. Simmer 10 min until slightly thickened.

3. Make 6 wells in the sauce. Crack an egg into each well.

4. Cover, cook 5-7 min until whites are set but yolks are still runny.

5. Top with crumbled feta and cilantro. Serve with crusty bread for dipping.

What You're Practicing

• The eggs cook in the sauce — the whites set from the heat while the yolks stay runny.
• This is a one-pan meal that works for breakfast, lunch, or dinner.