Shakshuka

This North African dish of poached eggs in spicy, simmering tomatoes is surprisingly easy to make and can be eaten for breakfast, brunch or really any meal of the day. 

Ingredients:

1 tbsp olive oil

1 medium onion, thinly sliced

1 medium red pepper, thinly sliced

2 tsps minced garlic

28 oz can diced tomatoes

1 tsp cumin

1 tsp smoked paprika

1 tsp dry parsley or coriander

1/4 - 1/2 tsp chili powder

salt and pepper to taste

4-6 eggs

1/2 cup crumbled feta

Heat olive oil to medium heat in a large oven safe skillet. Cook the onion and red pepper until onion is translucent, then add the garlic for 1 minute. 

Stir in the tomatoes, cumin, paprika, dry parsley, chili powder, salt and pepper. Bring to a boil, then reduce heat to simmer for 10-15 minutes. Sprinkle in the feta. Form a well in the sauce for each egg. Carefully crack the eggs into the wells and salt and pepper to taste. 

Bake in a 375°F oven for 8-12 minutes, until cooked to your liking. 

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